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Prepare the Mango

  • Mango, peeled, julienned 2 each
  • Salt 8 g
  • Ancho powder 5.5 g
  • Garlic powder 3 g

Prepare the Duck

  • Duck breast 5 each
  • Chinese 5-spice powder 10 g

Prepare the Salad

  • Baby bok choy 10 each
  • Radish, thin sliced 230 g
  • Edamame, beans, cooked 310 g
  • Cilantro leaves 11 g
  • Scallions, sliced 25 g
  • Mint leaves 15 g
  • Mizuna greens or mixed Asian greens 1.1 kg
  • Hellmann's® Raspberry Vinaigrette - Fat Free 600 ml
  • Salt and Pepper, to taste
  • Seasoned mango ribbons, as prepared
  1. Prepare the Mango

    • Combine the mango 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 Asian greens with 60 ml. 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.