Maple Sesame Duck Salad

Recipe created by Chef Dez,

Servings: 2

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Zesty Orange Ginger Duck Legs

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  • 1 package FVSP ready-to-cook duck legs (any flavour)
  • 4 cups shredded Chinese napa cabbage (sui choy)
  • 1 cup thinly sliced fresh baby spinach leaves
  • 1/4 cup shredded carrots
  • 1/4 cup thinly sliced red onion
  • 2/3 cup fresh raspberries
  • 2 Tbsp maple syrup
  • 1 Tbsp rice vinegar
  • 1 Tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp sriracha
  • Toasted sesame seeds, for garnish
  • Salt & pepper to season, if desired

Preparation Instructions

  1. Cook the FVSP ready-to-cook duck legs according to package directions. Chill in the refrigerator. Once chilled, shred duck meat into bite size pieces and set aside.
  2. Toss the shredded napa cabbage with the sliced spinach and arrange equally on 2 salad plates.
  3. Top with carrots, red onion, reserved duck meat, and raspberries.
  4. For the dressing, mix the maple syrup, rice vinegar, soy, sesame oil, and optional sriracha together and pour over the prepared salads.
  5. Garnish with sesame seeds, season with salt & pepper if desired, and serve immediately.

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