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.
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
- 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.
- While the duck is cooking/cooling, mix together the first 5 ingredients to create the dressing.
- In a separate bowl, add the remaining ingredients except peanuts.
- Remove fat and shred duck breasts. Add to the veggies.
- 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
- Mash all ingredients, except fruit, in a mortar + pestle. No mortar + pestle? Just super aggressively smash in a bowl with a wooden spoon.
- Sprinkle over sliced fruit and enjoy immediately.
Beautiful photo!
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This looks delicious!! I haven’t ever had something like this, I may need to give it a try!!
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It is a great make ahead meal! Love the support for the RTS! Your site is fantastic Katie!
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holy duck yum! I love the red boat fish sauce too… it’s amazing! thanks for sharing
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Thanks for the love Mary! Let me know if you make it! XOX
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Yum! This looks delish!! Bookmarking it!
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Yum! This looks delish! Bookmarking it!
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Great stuff, Amanda. Thanks for swinging by my site.
All the good songs,
Nick Fox
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