How to Make It
In a large nonstick skillet, cook the duck skin over moderate heat until golden and crisp, about 8 minutes. Using a slotted spoon, transfer the cracklings to a plate. Pour off all but 2 tablespoons of the fat in the skillet and add the meat. Cook over moderate heat until tender and crispy in spots, about 7 minutes. Let cool slightly.
Meanwhile, in a mortar (or using a mini food processor), pound the ginger, garlic, chile and brown sugar to a coarse paste. Stir in the fish sauce, lime juice and water.
In a large bowl, toss the lettuce with the mint, cilantro, duck, cracklings and dressing. Transfer to plates and serve.
Duck confit is available at many specialty markets and at dartagnan.com.