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Salad of Honey Glazed Duck with Cantaloupe, Snap Peas, Dates & Mint
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Salad of Honey Glazed Duck with Cantaloupe, Snap Peas, Dates & Mint
Honorable Mention Salad Winner 1996 Chef Recipe Contest, Chef Carrie Nahabedian
Serving Size: 6 Servings
1 Pound Snap Peas
6- 4 oz Maple Leaf Farms Boneless Duck Breast Filets
As Needed Salt
As Needed Black Peppercorns, cracked
1/4 Cup Blossom Honey
1/8 Cup Molasses
1 Tablespoon Green Peppercorns (in brine)
2 Tablespoons Olive Oil
1 Medium Cantaloupe, 1" dice
5 Ounces Dried Dates, quartered
4 Sprigs Fresh Mint Sprigs, chopped
As Needed Black Peppercorns, cracked
1/4 Cup Sesame Oil
1 Tablespoon Chili Oil
1/4 Cup Mirin
1/8 Cup Rice Wine Vinegar
1/8 Cup Light Soy Sauce
As Needed Mixed Salad Greens
As Needed Fresh Mint Sprigs
1 Tablespoon Black Sesame Seeds
1. Blanch peas, drain. Place in water, drain and chill.
2. Season duck with salt and pepper.
3. Combine honey, molasses and peppercorns. Coat duck with honey mixture. Cook skin side down in olive oil over medium-high heat. Carefully brown each breast (honey can burn quickly.) Turn duck and cook until desired doneness has been reached; chill. Slice into thin slices.
4. Toss duck, snap peas, cantaloupe, dates, mint and pepper.
5. Combine vinaigrette ingredients. Toss enough vinaigrette with duck salad to coat. Reserve any extra vinaigrette.
6. Place salad greens on chilled plate; top with duck salad. Garnish with sprigs of mint and sesame seeds. Serve immediately.
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