In a medium skillet, toast the pecans over medium heat for about 10 to 15 minutes, stirring constantly. When lightly browned, sprinkle with the brown sugar, crumbling it thoroughly. Stir until the brown sugar has melted, then immediately transfer the pecans to a cutting board. Separate the pecans and allow to cool.
Reheat the shredded duck for 3 to 4 minutes in a medium skillet preheated to medium-high, without adding any fat. Stir constantly.
Remove the outer leaves from the lettuce, then cut into four quarters. Place one wedge on each plate and drizzle with a generous amount of the goat cheese ranch style dressing. Garnish with the shredded duck meat and candied pecans. Lay the grilled pepper on top and serve immediately with slices of sesame bagels.
In a medium bowl, whisk together the first five ingredients. Add the four dry seasonings while whisking slowly, making sure they mix in thoroughly. Add the green onion and season with salt and pepper to taste. Cover and keep in the refrigerator until ready to serve.
Recipe developed by Nicolas Vallée, professional chef
