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 oz.

Spicy Caramelized Pecans:
2 Tbsp. each Clarified Butter, Sugar
Pinch Cayenne Pepper
1 cup Pecan Halves

Sweet Potato Strings:
1/2 Sweet Potato, julienned

Caribbean Mango Dressing:
1/2 Mango, peeled, sliced
1/2 Papaya , peeled, sliced
2 slices Pineapple
2 Tbsp. Pineapple Juice
1 Tbsp. Crystallized Ginger
1/2 tsp. Chipotle Chili Sauce
2 Tbsp. Shredded Sweet Coconut
2 Tbsp. each Canola Oil, Jamaican Rum
As Needed Molasses, Sugar, Honey

5 oz. Mesclun Spring Mix
5 oz. Red Leaf Lettuce
2 oz. Romaine Lettuce

1/2 Mango, sliced lengthwise
1/2 Papaya Mexican Papaya, sliced widthwise
1 Cup Spicy Caramelized Pecans


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1. 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.

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

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

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

5. 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