Thai Jungle Duck Curry is one of my favourite dishes, so naturally when I had leftover duck from a roast and leftover pineapple and tomatoes from a pasta salad, the opportunity to recreate this as a salad could not be missed. my favourite bit was the duck skin, which in retrospect, would have strengthened duck's fatty flavour amidst pineapple and tomato and French dressing. But thankfully, this really did taste like a salad version of the original curry. Except for the curry flavoured or lime-chilli dressing... Oh well.
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