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1
Whisk together 1/4 cup soy sauce, juice and zest of 1 lime, ginger, and sesame oil.
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2
Mash half the garlic into a paste and whisk it into this marinade.
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3
Trim away the duck skin and most of the fat (reserve for rendering, if you like).
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4
Place the duck in a shallow dish and pour the marinade over it, turning to coat.
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5
Cover with plastic wrap and refrigerate for 1 to 12 hours.
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6
Remove from the refrigerator 30 minutes before cooking.
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7
In a small bowl, whisk together 1/4 cup soy sauce, vinegar, juice of 2 limes, fish sauce, 2 jalapenos (finely chopped) and oil.
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8
Mash the remaining garlic to a paste and whisk into this vinaigrette.
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9
Light a grill for high indirect heat (or heat a broiler with a rack 8 inches from the heat).
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10
Remove the duck from the marinade, scraping off any excess bits, and season with salt and pepper.
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11
Transfer duck to the unlighted portion of the grill; close cover and cook to desired doneness, 5 to 6 minutes per side for medium-rare.
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12
(If broiling, place duck on a baking sheet.
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13
Broil, turning once halfway through, 4 to 5 minutes per side for medium-rare.)
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14
Transfer to a cutting board and let it rest for 5 minutes.
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15
Thinly slice against the grain.
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16
In a large bowl, toss together cucumber, carrots, radishes, cilantro, mint and 1 jalapeno (thinly sliced), with just enough of the vinaigrette to lightly coat everything.
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17
Taste and season with salt and pepper as needed.
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18
Toss in the peanuts.
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19
Place salad on a large platter and top with sliced meat.
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20
Drizzle with more of the vinaigrette, and sprinkle with cilantro and mint.
