Crisp Tea-Smoked Duck with Green Mango and Basil Salad

Crisp Tea-Smoked Duck with Green Mango and Basil Salad
Photo by Romulo Yanes


  • Kosher salt
  • 1 medium orange
  • 1 Tbs. fish sauce
  • Kosher salt and freshly ground black pepper
  • ½ cup roughly chopped basil, preferably Thai or Asian basil
  • ¼ cup whole-leaf lychee tea
  • 1 Tbs. fresh lime juice; more as needed
  • + 9 more ingredients
    • 1 Tbs. light brown palm sugar (or light brown sugar); more as needed
    • ¼ cup unsalted peanuts
    • 1 small shallot, thinly sliced
    • ¼ cup rice, preferably jasmine
    • ¼ cup light brown sugar
    • 2 large or 4 small boneless duck breasts (about 2 lb. total )
    • 2 large unripe mangos, peeled and cut into 1/8 -inch-thick slices
    • 1 red serrano chile (or other small hot red chile), halved lengthwise and thinly sliced crosswise
    • 1 medium clove garlic, minced

Cook the peanuts in an 8-inch skillet over low heat, stirring occasionally, until lightly browned in spots, 2 to 3 minutes. Coarsely chop the peanuts. Set aside.

View full recipe at Fine Cooking


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