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Recipe: Smoked Duck Breast and Mango Salad with Chili Marash


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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