Maple Sesame Duck Salad
Recipe created by Chef Dez, chefdez.com
Instructions
- Cook the FVSP ready-to-cook duck legs according to package directions. Chill in the refrigerator. Once chilled, shred duck meat into bite size pieces and set aside.
- Toss the shredded napa cabbage with the sliced spinach and arrange equally on 2 salad plates.
- Top with carrots, red onion, reserved duck meat, and raspberries.
- For the dressing, mix the maple syrup, rice vinegar, soy, sesame oil, and optional sriracha together and pour over the prepared salads.
- Garnish with sesame seeds, season with salt & pepper if desired, and serve immediately.
