Spicy Thai Chicken Salad is one of the few foods I buy already prepared.  For years, when we lived in Berkeley, California, I purchased this salad at Andronico’s market.  A few years ago I decided to attempt to make this salad myself.  Of course, I had to make a few changes, including substituting smoked duck breast for the chicken.  I love to prepare this salad during the summer.  It’s very refreshing and low calorie, and it is a great recipe for entertaining since it can be made well in advance.

Asian Smoked Duck Salad

Serves 6 -8

Ingredients

Salad

• 1 small head of red cabbage, cut into 1/2 inch dice

• 2 red bell peppers, cut into 1/2 inch dice

• 1 bunch green onions, sliced

• 1 ½ lbs. sugar snap peas, ends cut off and cut into thirds on the diagonal

• ½ cup cilantro, chopped

• 2 smoked duck breasts, fat removed, and cut into 1/2 inch dice

• toasted sesame seeds for garnish

Dressing

• 2 cloves of garlic, minced

• 2 tsp. fresh ginger, minced

• 1/3 cup soy sauce

• 2 tbs. rice vinegar

• 1 tsp. toasted sesame oil

• 1 tbs. peanut or olive oil

• 1 tsp. crushed red pepper.

Instructions

Prepare all salad ingredients and mix in a large bowl. Sesame seeds may be mixed into the salad, and/or used as garnish when serving. Combine salad dressing ingredients in a small bowl. Pour dressing over the salad and mix well. Sprinkle sesame seeds on top.

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.