Hawaiian Duck Salad

Add pineapple, mandarin oranges and cashews to make this Hawaiian version of traditional duck salad.


Prep Time {15 min}

Cook Time {25 min}

Serving Size {6 servings}


1 lb. Maple Leaf Farms Skinless, Boneless Duck Breast Meat*

1/2 cup Thinly sliced celery

3/4 cup Pineapple tidbits, well drained

1/2 cup Mandarin oranges, well drained

1/4 cup Finely chopped onion

1 cup Mayonnaise

1/4 tsp. Dry mustard

1 tsp. Chicken bouillon powder

1/2 tsp. Salt

1/8 tsp. Pepper

1/2 cup Coarsely chopped cashews


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1. Preheat oven to 350 °F. Lightly spray an 8x8-inch glass baking dish with cooking spray. Place duck breast meat in baking dish and cover with foil. Bake for 25 minutes. Remove from oven and let cool. When cooled, cut into 1-inch cubes.

2. In large bowl, combine duck, celery, pineapple, mandarin oranges and onion.

3. Combine mayonnaise, dry mustard, bouillon, salt and pepper in a small bowl. Mix thoroughly.

4. Gently stir the mayonnaise mixture into the duck and fruit mixture until well coated. Chill.

5. Just before serving, stir in chopped cashews. Serve on lettuce leaves or in a sandwich. Great on croissants.

*Use convenient Duck Breast Meat that comes in boneless, skinless pieces, or use Duck Breast Filets and remove the skin yourself.

Reviews  { write a review }


Too sweet.