Roasted Duck Salad with Caribbean Mango Dressing

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

Ratings

Prep Time {20 min}

Cook Time {20 min}

Serving Size {6 servings}

Ingredients


Duck:


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


Salad:


5 Ounces Mesclun Spring Mix


5 Ounces Red Leaf Lettuce


2 Ounces Romaine Lettuce


Garnish:


1/2 Mango, sliced lengthwise


1/2 Papaya Mexican Papaya, sliced widthwise


1 Cup Spicy Caramelized Pecans

Directions

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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 }

Anonymous

I made it and loved it. very easy