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1
In a small skillet, toast the rice over moderate heat, tossing, until lightly browned, about 4 minutes.
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2
Transfer the rice to a mortar or spice grinder and let cool completely.
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3
Pound or grind to a powder.
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4
In a large mortar (or food processor), pound the dried shrimp until coarsely ground.
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5
Add the garlic, chile and peanuts and pound coarsely.
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6
Add both sugars and pound to a paste.
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7
Add the tomatoes and pound to coarsely crush them.
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8
Stir in the lime juice and fish sauce.
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9
In a large bowl, toss the green papaya, carrot, shallots, cilantro and mint leaves.
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10
Add the tomato dressing and toss well.
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11
In a saucepan of boiling water, add the drained rice noodles.
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12
Cook until just al dente, about 30 seconds.
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13
Drain and return the noodles to the saucepan.
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14
Fill the saucepan with cold water and swirl.
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15
Drain and repeat 3 times to prevent the noodles from sticking together.
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16
Drain the noodles in a colander and lift them up a few times to release excess water.
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17
Heat a medium skillet.
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18
Season the duck breasts with salt and add them to the hot skillet, skin side down.
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19
Cook over moderately high heat for 2 minutes.
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20
Reduce the heat to moderate and cook until the skin is browned and crisp, about 2 minutes longer.
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21
Turn the duck and cook until medium-rare, about 4 minutes longer.
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22
Transfer the duck to a carving board to rest for 5 minutes.
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23
Thinly slice the duck breasts crosswise.
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24
Add the rice noodles to the green papaya salad and toss well.
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25
Transfer to a platter.
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26
Arrange the duck slices on top.
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27
Sprinkle with the toasted rice powder and serve.
