Five Spice Duck with Chile Mango and Asian Greens

Name: Five Spice Duck with Chile Mango and Asian Greens
Yield: 10
Ingredients: 2.0each Mango, peeled; 1.5tsp Salt; 2.0tsp Ancho chili powder; 1.0tsp Garlic powder; 5.0each Duck, breast; 2.0Tbsp Chinese 5-spice powder; 10.0each Baby bok choy; 2.0cups Radish, thinly sliced; 2.0cups Edamame, beans, cooked; 0.67cup Cilantro leaves; 0.25cup Scallions, sliced; 0.67cup Mint leaves; 10.0cups Mizuna greens or mixed Asian greens; 0.0bags Salt and Pepper, to taste; 20.0oz Hellmann's® Classics Raspberry Vinaigrette 4 x 1 gal

Five Spice Duck with Chile Mango and Asian Greens – - Recipe

Crispy pan seared duck over Asian greens, tender bok choy, ancho seasoned mango ribbons, radish, edamame and scallions in a raspberry vinaigrette.

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Prepare the Mango Ribbons

Mango, peeled 2.0 each
Salt 1.5 tsp
Ancho chili powder 2.0 tsp
Garlic powder 1.0 tsp

Prepare the Duck

Duck, breast 5.0 each
Chinese 5-spice powder 2.0 Tbsp

Prepare the Salad

Baby bok choy 10.0 each
Radish, thinly sliced 2.0 cups
Edamame, beans, cooked 2.0 cups
Cilantro leaves 0.67 cup
Scallions, sliced 0.25 cup
Mint leaves 0.67 cup
Mizuna greens or mixed Asian greens 10.0 cups
Salt and Pepper, to taste
Hellmann's® Classics Raspberry Vinaigrette 4 x 1 gal 20.0 oz
Hellmann's® Classics Raspberry Vinaigrette 4 x 1 gal
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Crispy pan seared duck over Asian greens, tender bok choy, ancho seasoned mango ribbons, radish, edamame and scallions in a raspberry vinaigrette.

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Preparation

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.
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.
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.