gallery SAVOR SUMMER: Vietnamese Duck Salad + Chili-Lime Salt

SAVOR SUMMER: A Picture Story of The Perfect Summer Day + the The Recipes to Transport You There.

It’s the perfect beach day with the perfect beach picnic menu. Sprawled out on a blanket, you chat about the late afternoon’s activities, or lack there of, over an exotic salad. Reminiscent of a vinegar slaw, the flavors are energetic yet balanced: sweet, sour, savory, salty, spicy. A plate of tropical fruit has settled itself alongside and is sprinkled with and excited by a chili-lime salt. The addicting sweet and sour contrast has faces crinkling; laughter ensues. There is nowhere else you would rather be. It’s a good day, one that brands the love of summer onto your heart.

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photographed by ANGIE MYERS, www.AngieMyers.com
JOHN V. WARD, model + writer/direct/producer of www.capitolofnowhere.tumblr.com
set design by AMANDA NELL, The Model Well Fed
beach cover-up ANGELIQUE ST CROIX;  barefoot sandals SAN LORENZO BIKINI; bikini YANDY

 VIETNAMESE DUCK SALAD

INGREDIENTS

  • 1/4 c. fish sauce, I use Red Boat
  • 3 Tbsp. + 1 tsp. sugar
  • 2 Tbsp. lime juice, about 1 thin-skinned lime
  • 1/4 c. water
  • 1 tsp. sriracha
  • 1 lb duck breasts
  • 1 small cabbage, thinly shredded
  • 3 carrots, grated
  • 2-3 scallions, greens + whites thinly sliced
  • 1 jalapeno, seeded and thinly sliced
  • 1/2 c. cilantro, roughly chopped
  • 1/4 c. mint, roughly chopped
  • chopped roasted peanuts for garnish, optional

DIRECTIONS

  1.  On the fat side of the duck, cut three slits going all the way to the flesh. {This helps speed up cooking time and render the fat.} In a dry pan over medium heat, cook duck skin side down until dark brown and crispy, about 10 minutes. Flip and cook until well done adjusting heat as needed, about 15-25 minutes depending on thickness. Remove from pan and allow to cool.
  2. While the duck is cooking/cooling, mix together the first 5 ingredients to create the dressing.
  3. In a separate bowl, add the remaining ingredients except peanuts.
  4. Remove fat and shred duck breasts. Add to the veggies.
  5. Pour 1/2 of the dressing into the salad and toss. Taste and add more dressing according to your personal preference. I generally use about 2/3 of the dressing. Sprinkle with chopped roasted peanuts.

CHILI-LIME SALT

INGREDIENTS

  • 2 Tbsp. sugar
  • 2 tsp. salt
  • 1 1/2 tsp. chile powder
  • 1/4 tsp. of cayenne
  • zest of 2 limes
  • sliced tropical fruit-mangos, papaya, pineapple, starfruit

DIRECTIONS

  1. Mash all ingredients, except fruit, in a mortar + pestle. No mortar + pestle? Just super aggressively smash in a bowl with a wooden spoon.
  2. Sprinkle over sliced fruit and enjoy immediately.

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