+

Prepare the Mango Ribbons

  • Mango, peeled 2 each
  • Salt 1.5 tsp
  • Ancho chili powder 2 tsp
  • Garlic powder 1 tsp

Prepare the Duck

  • Duck, breast 5 each
  • Chinese 5-spice powder 2 Tbsp

Prepare the Salad

  1. Prepare the Mango Ribbons

    • Peel or slice mango into thin ribbons. Combine in a bowl with salt, ancho and garlic powder. Let stand 1 hour minimum.
  2. Prepare the Duck

    • Score the skin of the duck breast. Season with 5-spice powder. Sear duck and cook over low heat, skin side down, until the skin is crispy. Flip and cook on the bottom side until the duck is medium rare. Set aside to rest and thinly slice.
  3. Prepare the Salad

    • Blanch the bok choy and slice into eighths.
    • Combine sliced bok choy with seasoned mango ribbons, sliced radish, edamame, cilantro, scallions, mint and greens with 2 oz. Hellmann’s Raspberry Vinaigrette per portion. Season to taste with salt and pepper.
    • Arrange on plate or bowl. Top each portion with ½ of a duck breast.
    • Garnish with additional dressing, mango ribbons, and herbs as desired.