Asian Caesar Duck SaladMaple 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. |