CHIPOTLE ROASTED DUCK SALADS WITH MANGOES, PECANS AND BLUE CHEESE

Ingredients Weight Measure
TABASCO® brand Chipotle Pepper Sauce 2 cups
Cognac 1/2 cup
Sugar 1/4 cup
Salt 2 Tbsp.
Black pepper 1 Tbsp.
Duck, whole, cleaned and trimmed 1 ea.
Field greens 4 cups
Balsamic dressing 8 oz.
Pecans, roasted 1 cup
Blue cheese crumbles 8 oz.
Mango, sliced 2 ea.

Method

  1. Combine TABASCO® Chipotle Pepper Sauce, cognac, sugar, salt and pepper in bowl and blend well.
  2. Place duck in large plastic zip-top bag, pour in marinade and shake to coat duck.
  3. Place bag in refrigerator and marinate over night.
  4. Roast marinated duck in 350°F oven for 2-3 hours or until desired doneness.
  5. Allow the duck to cool slightly and de-bone the meat.
  6. In large bowl, place field greens and balsamic dressing; toss to coat.
  7. In 4 salad bowls or plates, place 1 cup of greens and top with 1/4 cup pecans, 2 oz. blue cheese and 1/2 of a sliced mango.
  8. Divide de-boned duck into 4 portions. Be sure to include breast and dark meat in each portion.
  9. Top each salad with duck to finish.

Yield: 4 salads