• Ingredients: 20
  • Serves: 4

Chicken, walnut, and red grape salad with curry dressing with large curly lettuce leaves, small clusters seedless red grapes.


  • 4 large curly lettuce leaves
  • 4 small clusters seedless red grapes

For soup

  • 5 cups coarsely chopped seeded watermelon
  • 1 fresh lemongrass stalk*
  • 3 tbsps. finely chopped shallot
  • 1 1/2 tbsps. finely chopped peeled fresh ginger
  • 1 tbsp. finely chopped garlic
  • 1 1/2 tbsps. mild olive oil
  • 1 small hot green chile such as Thai or serrano, finely chopped , or to taste
  • 2 tbsps. fresh lime juice, or to taste
  • 3/4 tsp. salt, or to taste

For crab

  • Accompaniment: lime wedges

For filling

  • Special equipment: a pastry or bench scraper

Heat in large nonstick skillet over medium-high heat:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer


  1. Step 1 Stir curry powder in small skillet over medium heat until fragrant, about 30 seconds. Transfer to medium bowl.
  2. Step 2 Add light mayonnaise, yogurt, mango chutney, minced ginger, and grated orange peel. Whisk to blend.
  3. Step 3 Stir in chicken, grapes, green onions, and chopped walnuts. Season salad to taste with salt and pepper.

    For this step you will need

  4. Step 4 Place lettuce leaf on each of 4 plates. Divide salad among leaves. Garnish each plate with grape cluster.

    For this step you will need