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Shredded duck and candied pecans wedge salad in a goat cheese ranch style dressing

  • Preparation : 30 minutes
  • Cooking : 15 minutes
  • Portions : 4
Quartiers de laitue iceberg à l’effiloché de canard


  • 1 200-g package of Brome Lake shredded duck
  • 150 ml (2/3 cup) pecan halves
  • 15 ml (1 tbsp) brown sugar
  • 1 head of iceberg lettuce
  • 80 ml (1/3 cup) store-bought grilled red peppers, drained and coarsely chopped
  • Goat cheese ranch style dressing
  • 125 ml (½ cup) mayonnaise
  • 125 ml (½ cup) fresh goat cheese
  • 60 ml (4 tbsp) olive oil
  • 30 ml (2 tbsp) water
  • Juice of half a lemon
  • 3 ml (½ tsp) garlic salt
  • 5 ml (1 tsp) onion powder
  • 3 ml (½ tsp) dry mustard
  • 5 ml (1 tsp) dried parsley
  • 1 green onion, finely chopped
  • Sea salt and freshly ground pepper


  1. 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.

  2. Reheat the shredded duck for 3 to 4 minutes in a medium skillet preheated to medium-high, without adding any fat. Stir constantly.

  3. 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.

  4. Goat cheese ranch style dressing
  5. 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

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