Duck Salad

Duck Salad

Prep time for Marinade: ~5 minutes

Marinate for: 120 minutes (2 hours)

Bake Time: 2 hours

Basting in 30-minute intervals

Dressing Prep Time: ~5 minutes

Soaking Rice: ~30 minutes

Cooking Rice: ~20 minutes

Total Time: ~4 hours


Duck Salad


  • 4 Duck Breast, Skinned and scored.
  • 1/2 cup Schezworm Sauce
  • 1/4 cup Tamari Sauce
  • 1/4 cup Orange Juice
  • 2 tbsp. Brown Sugar
  • 1 tbsp. Coconut Aminos
  • 1 tbsp. of “Chinese 5 spice”
  • 1-2 long sliced chilies
  • 3 Garlic crushed cloves
  • 2 Star Anise
  • 1 “2-inch” piece of ginger grated
  • 1 3rd a Daikon radish cut julienne
  • 2 tsp. of sesame seeds
  • 1 tsp. of sesame oil
  • 1/4 tsp. black pepper
  • 1/4 tsp. salt
  • Bunch of green onions chopped
  • Bunch of cilantro chopped
  • 4 nice hand full of mesclun/spring mix
  • 1 & a 1 /2 cup jasmine rice


Dressing ingredients and process: 

  • 1/4 cup Schezworm Sauce
  • 1/4 cup Tamari Sauce
  • 1/4 cup Orange Juice
  • 1tbs rice vinegar
  • 1tbs maple syrup
  • 1tsp sesame oil
  • Squeeze of lime

Note: Mix all ingredients vigorously.



  1. Mix all liquid ingredients into a Tupperware or freezer bag to create a marinade.
  2. Place Duck Breast into the marinade for a minimum of 2 hours.
  3. After marinating, preheat the oven to 350 degrees F. Then mix all dry spices in a bowl, cover and rub each breast with spices.
  4. Put breasts in a baking tray with a bit of the marinade, bake for 2 hours, basting every half hour or so. Eventually, it will get sticky in the yummiest ways.
  5. While Duck cooks, prepare rice by rinsing 3 times, then soaking for an hour and a half, during the last half hour of the duck cooking, cook your Jasmine rice! (This time will be longer if you use a different grain)
  6. Roast half the sesame seeds
  7. When rice is done cut up the aromatic herbs, like cilantro and green onions. Then add to your rice with a sprinkle of sesame oil and the roasted sesame seeds as you fluff it up.
  8. Place a bed of the herbed rice in each plate/bowl. Atop the bed of rice add a handful of spring mix/mesclun.
  9. Put a light drizzle of the dressing upon the spring mix/mesclun, then leave dressing at the table for each human to use more if they wish.
  10. By now the Duck should be ready. Take each breast and put them on a cutting board. Slice each breast and place the slices atop the spring/mesclun mix, any remaining sticky sauce should be evenly distributed upon the slices of duck within each plate, then sprinkle with the remaining sesame seeds.

Lastly: EAT!



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