Place cabbage, spring onions, carrot, coriander and mint in a large bowl.
Remove duck from packaging and warm through. Cut duck into 1½cm slices and place onto salad ingredients.
For the dressing, place undrained Edgell Capsicum, palm sugar and rice vinegar in a small saucepan. Bring to the boil then simmer uncovered until palm sugar dissolves. Remove from heat and cool.
Place dressing a processor with sesame oil, lime rind and juice. Puree until smooth. Serve with duck and salad.