Salad of smoked grilled duck breast with roasted shallots and bitter yellow eggplants (พล่าอกเป็ดรมควันกับมะเขือเหลืองและหอมเผา ; phlaa ohk bpet rohm khwan gap ma kheuua leuuang lae haawm phao)
Prepare the smoking mix – uncooked jasmine rice grains for the smoke body, unrefined cane sugar, and coriander seeds – and place them in a container made from aluminum foil.
Ideally, use a charcoal hot smoker, light up the charcoals, and wait until the flames subside. Then wait until the charcoal is properly heated up before starting the smoking process.
Place the smoking mix directly over the charcoals and hang the duck breast in the smoker.
Check the duck often, at least every five minutes, to make sure it is not overcooked. In my setup, 15-20 minutes is usually sufficient.
Once the duck breast is cooked, let it rest while you prepare the rest of the salad’s ingredients.
Prepare the salad ingredients.
Roast the shallots peeled either over charcoal or in a pan until the peels are charred and the shallots are soft.
Let the shallots cool, then peel and cut them into elongated slices along their growth axis (lengthwise).
Bruise and thinly slice the lemongrass.
Cut the kaffir lime leaves into hair-thin juliennes. Set aside in separate bowls, sealed with kitchen cling wrap to prevent drying.
Cut the outer layer of the bitter yellow eggplant into thin slices. Soak in water to remove any extra bitterness.
Pick coriander leaves and soak in water to freshen up. Pick young, equal-sized Thai basil leaves. Set aside.
Prepare the dressing.
In a mortar and pestle, bruise the coriander roots.
Add the hairy-fruited eggplant (or tomato substitute) and bruise to extract its juices.
Season with lime juice, fish sauce, and sugar at the ratios indicated. Make sure the white sugar is fully dissolved.
Strain and set aside.
Combine the salad.
Arrange all the ingredients side-by-side in a mixing bowl, so you can visually gauge their ratios.
Set aside the garnish, some of the kaffir lime leaves, and the bitter yellow eggplants.
Before serving, toss all the ingredients together, then add the salad dressing and toss again.
Place the salad on a serving plate. Let the ingredients fall and arrange organically – don’t force them but, rather, gently guide them into a tall cone-like shape. Garnish and serve.