Recently I discovered a type of chili called Chili Marash, which I absolutely adore. I buy it by the pound and use it on practically everything. This vibrant red chili comes in moist flakes, is sweet and a little smokey with medium heat. Though it is not as mild, it reminds me a little of Sumac, and I use it similarly to the way Sumac is used in Turkey. I keep a bowl of it on the table along with my fleur de sel and fresh ground pepper.
For this simple but delicious salad, I simply cubed a single smoked duck breast, (also known as Magret de Candard) cubed one large mango, sliced some red onion, and two small endives and added a generous sprinkle of the Chili Marash. I dressed the duck breast and mango mixture with a vinaigrette made with a sweet huckleberry vinegar, lemon infused olive oil, salt, pepper, crushed garlic and cayene.
The duck salad was served on a bed of mache, which was also dressed with the same vinaigrette.
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