Roasted Duck Salad with Caribbean Mango Dressing

Grand Prize Winner, 2000 MLF Recipe Contest, Salad, Chef John Richardson


Prep Time {20 min}

Cook Time {20 min}

Serving Size {6 servings}



2 each Maple Leaf Farms Roast Half Duck, 12-14 ounces

Spicy Caramelized Pecans:

2 Tablespoons Each Clarified Butter, Sugar

Pinch Cayenne Pepper

1 Cup Pecan Halves

Sweet Potato Strings:

1/2 Potato Sweet Potato, julienne

Caribbean Mango Dressing:

1/2 Mango, peeled, sliced

1/2 Papaya , peeled, sliced

2 Pineapple Slices

2 Tablespoons Pineapple Juice

1 Tablespoon Crystallized Ginger

1/2 Teaspoon Chipotle Chili Sauce

2 Tablespoons Shredded Sweet Coconut

2 Tablespoons Each Canola Oil, Jamaican Rum

As Needed Molasses, Sugar, Honey


5 Ounces Mesclun Spring Mix

5 Ounces Red Leaf Lettuce

2 Ounces Romaine Lettuce


1/2 Mango, sliced lengthwise

1/2 Papaya Mexican Papaya, sliced widthwise

1 Cup Spicy Caramelized Pecans


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Duck: Remove skin and bones from ducks. Shred meat by tearing with the grain, leaving duck meat in large pieces. Cover and refrigerate until needed.

Spicy Caramelized Pecans: Combine butter, sugar, and cayenne. Saute pecans in this mixture. Place pecans on sheet pan; bake 400°F for 5 minutes. Place on paper towels; cool.

Sweet Potato Strings: Fry at 400°F until golden and crisp. Drain on paper towels; cool.

Caribbean Mango Dressing: Place first 9 dressing ingredients in blender; mix well. If needed, sweeten with molasses, sugar or honey.

Salad: Combine greens.

To Serve: Toss greens with 2 cups of dressing. Place dressed greens on plate. Arrange shredded duck on top of greens. Top duck with fried sweet potatoes. Garnish with mango and papaya slices and pecans.

Reviews  { write a review }


I made it and loved it. very easy