• Ingredients: 37
  • Serves: 6

Grilled red onions with balsamic vinegar and rosemary with chopped fresh rosemary leaves, balsamic vinegar, olive oil, red onions, cut crosswise into 1/2-inch-thick slices, fresh parsley leaves, washed well, spun dry, and chopped fine.

Ingredients

  • 1 1/2 tsps. chopped fresh rosemary leaves
  • 2 tbsps. balsamic vinegar
  • 1 tbsp. olive oil
  • 2 lb. red onions, cut crosswise into 1/2-inch-thick slices
  • 1/2 cup fresh parsley leaves, washed well, spun dry, and chopped fine

For syrup

  • 2/3 cup sugar
  • 1/3 cup fresh lime juice
  • 1/3 cup water
  • zest of 2 limes, removed in strips with a vegetable peeler
  • 1/2 tsp. ground cardamom, or to taste
  • 8 cups 3/4- to 1-inch honeydew melon balls
  • Garnish: freshly grated lime zest and Vanilla Cream
  • Vanilla Cream

For slaw:

  • 3 tbsps. cider vinegar
  • 2 tsps. honey
  • 4 bacon slices, chopped coarse
  • 1 tsp. caraway seeds, crushed lightly
  • 3 cups very thinly sliced red cabbage
  • 2 medium carrots, shredded fine
  • 3 cups very thinly sliced Napa cabbage
  • 4 scallions, sliced thin
  • *available at some butcher shops

For crispy corn biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsps. vegetable shortening
  • 1/2 cup cooked corn, well drained
  • 1/4 cup buttermilk

For salad greens:

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

Directions

  1. Step 1 In a very small saucepan heat rosemary and vinegar over low heat until hot (do not let boil). Remove pan from heat and let mixture stand, covered, 20 minutes.

    For this step you will need

  2. Step 2 In a metal measure heat oil over low heat until warm. (Heating thins oil, making it easier to brush sparingly over onions.) Arrange onion slices in one layer on trays, keeping slices intact, and brush both sides of each slice lightly with oil.

    For this step you will need

  3. Step 3 Season onions with salt and pepper and grill in batches on a lightly oiled rack set 5 to 6 inches over glowing coals 4 to 6 minutes on each side, or until lightly charred and softened.

    For this step you will need

  4. Step 4 Transfer onions as grilled to a large bowl, separating rings, and toss with vinegar mixture, parsley, and salt and pepper to taste.

    For this step you will need