1.Remove all the meat from the roast duck, shred into small pieces and set aside.

2.For the Thai dressing, place all ingredients in a screw-top jar. Secure the lid and shake well until combined and the sugar has dissolved. It will keep refrigerated for 1 week.

3.Blanch the snake beans in a pan of boiling water for 1 minute, then refresh under cold water. Drain. Transfer to a large bowl, add the green papaya, tomatoes, duck meat, chilli and half the peanuts. Pour over 1/2 cup (125ml) dressing, reserving remainder for another use, and toss to combine. Serve garnished with remaining peanuts.