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Asian Caesar Duck Salad

Maple Leaf Farms
Makes 12 salads.

2 1/4 lb boned, skinned Maple Leaf Farms Peking Style Roast Half Duck
1 quart Prepared Caesar salad dressing
2 Tablespoons Dark Sesame oil
12 Wonton wrappers
6 quarts Romaine lettuce, torn
3/4 cup Grilled onion, sliced
3/4 cup Shredded Asiago or Parmesan cheese
1/4 cup Sesame seeds
Oil for deep frying
Rendered duck skin strips.

Duck Preparation:
1. Thaw duck in refrigerator overnight.
2. Remove skin and bone. Shred or slice meat into strips. Refrigerate until serving.

Salad preparation:
1. Follow directions for duck preparation.
2. Stir Caesar dressing and sesame oil together. Refrigerate until using.
3. Cut wonton into 3/8-inch wide strips. Fry 30-60 seconds until light golden brown and crisp. Drain on paper towel. Sprinkle with salt. Store airtight up to 2 days.
4. Per Serving: Toss 2 cups romaine with 1-2 tablespoons dressing, 1 tablespoon green onion and 1 tablespoon cheese. Arrange salad on serving plate, top with 3 ounces sliced duck. Sprinkle with 1 teaspoon sesame seeds, garnish with wonton strips and a few pieces of rendered duck skin.