Smoked Duck & Taro Root Crisps with Kaffir Lime Aioli

Instructions

1. 1

   Peel the taro root and slice it very thinly using a mandoline slicer or a sharp knife. Aim for uniform thickness for even crisping.

   ~10 min
2. 2

   Rinse the sliced taro root under cold water to remove excess starch. Pat them completely dry with paper towels.

   ~5 min
3. 3

   Heat vegetable oil in a deep fryer or a deep, heavy-bottomed pot to 170°C (340°F).

   ~15 min
4. 4

   Fry the taro root slices in batches until golden brown and crispy, about 3-5 minutes per batch. Do not overcrowd the fryer.

   ~15 min
5. 5

   Remove the fried taro chips with a slotted spoon and drain on paper towels. Season immediately with salt and black pepper.

   ~2 min
6. 6

   Finely mince the kaffir lime leaves. Mince the garlic clove.

   ~3 min
7. 7

   In a medium bowl, combine the mayonnaise, minced kaffir lime leaves, minced garlic, and lime juice. Whisk until well combined. Taste and adjust seasoning if necessary.

   ~5 min
8. 8

   Slice the smoked duck breast into very thin strips.

   ~3 min
9. 9

   Assemble the snack by artfully arranging the taro root crisps on a serving plate. Top with the smoked duck strips and serve immediately with the kaffir lime aioli on the side for dipping.

   ~5 min