Asian Caesar Duck Salad

Asian caesar duck salad

Created by Rosemary Mark for Maple Leaf Farms

Ingredients

  • 2

    1 Quart Prepared Caesar Salad Dressing

  • 3

    2 Tbsp Dark Sesame Oil

  • 4

    12 Wonton Wrappers

  • 5

    As Needed Oil for Deep Frying

  • 6

    6 Quarts Torn Romaine Lettuce

  • 7

    3/4 Cup Sliced Green Onion

  • 8

    3/4 Cup Shredded Asiago or Parmesan Cheese

  • 9

    1/4 Cup Sesame Seeds

Directions

  • 1

    Thaw duck in refrigerator overnight or two nights.

  • 2

    Remove skin and bones. Slice meat into narrow strips or shred. Refrigerate until serving.

  • 3

    Stir Caesar dressing and sesame oil together. Refrigerate until using.

  • 4

    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.

  • 5

    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 and garnish with wonton strips.