Ingredients Weight Measure
TABASCO® brand Original Red Sauce 2 oz.
Lime juice 1 oz.
Sugar 1 oz.
White vinegar 1 oz.
Garlic, chopped 1/2 oz.
Canola oil 10 oz.
Extra virgin olive oil 10 oz.
Salt to taste
White pepper to taste
Cilantro 1 bunch
Oil, for frying 1 qt.
Flour tortillas, 6-8" in diameter
Corn tortillas, 6-8" in diameter
Duck breasts, split 12 pieces
Jicamas, julienne 8 oz.
Carrots 8 oz.
Red bell peppers 8 oz.
Green bell peppers 8 oz.
Fennel 8 oz.
Scallion flowers 12 pieces
Cucumber curls 60 pieces
Mesclun salad greens 2 lbs.
Alfalfa or barley sprouts 2 pts.
Tomato concassé 2/3 cup
TABASCO® brand Green Jalapeño Pepper Sauce few drops


  1. To make TABASCO®-Lime Vinaigrette, combine TABASCO® Original Red Sauce with lime juice, sugar, vinegar and garlic in blender. Mix on low for a few seconds. Slowly add canola and olive oils until emulsified. Season with salt and pepper. Add half of cilantro and stir in by hand.
  2. To make the tortilla shells, heat frying oil in a small round pot to 350°F. Cut tortillas in half and fry in the oil. Using tongs to hold them in place, make semi-circle shells from the flour tortillas and coronets from the corn tortillas while frying.
  3. To make the duck breast, remove all skin and sinew. Marinate the duck breasts in half of the TABASCO®-Lime Vinaigrette for approximately 30 minutes. Grill to desired temperature.
  4. To make the vegetables, julienne the jicamas, carrots, red and green bell peppers and fennel in strips 2" long and 1/8" wide. Make scallion flowers and cucumber curls.
  5. To assemble each salad, place the flour tortilla shell at the back of the plate and lightly toss the mesclun in the TABASCO®-Lime Vinaigrette and pile in front of the shell. Arrange some sprouts and julienned vegetables in the corn tortilla coronet and place in the salad greens. Toss the remaining julienned vegetables together with a little TABASCO®-Lime Vinaigrette and arrange in front of the coronet. Place scallion flower next to coronet and place 5 cucumber curls around salad. Thinly slice duck breast and shingle around the salad. Drizzle duck with TABASCO®-Lime Vinaigrette and put some on the plate in front. Add a few drops of TABASCO® Green Jalapeño Pepper Sauce around the salad and garnish with tomato concassé and cilantro.

Yield: 12 servings