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Shredded Duck and Mango Salad with Lime and Cumin Dijonnaise Dressing

  • Preparation : 30 minutes
  • Cooking : 8 minutes
  • Portions : 4


  • 2 packages (200 g) of Brome Lake shredded duck100 2
  • 375 ml (1½ cup) English cucumber, diced
  • 1 large fresh mango, diced
  • 125 ml (½ cup) fresh cilantro leaves, finely chopped
  • 2 Romaine hearts, cut in half lengthwise
  • 4 green onions, thinly sliced
  • Toasted sesame seeds
  • Lime and cumin dijonnaise dressing
  • Juice and zest of 1 lime, thoroughly washed
  • 10 ml (2 tbsp) Dijon mustard
  • 125 ml (½ cup) olive oil
  • 15 ml (1 tbsp) mayonnaise
  • 2.5 ml (½ tsp) ground cumin
  • Sea salt and freshly ground pepper


  1. Bring some water to a gentle boil in a medium pot and immerse the bags of shredded duck meat in the pot (without opening them). Boil for 8 minutes.

  2. Remove the bags from the water and open with scissors, then empty the meat into a medium bowl lined with paper towels. Stir the shredded duck a little and cover with another paper towel. Press down on the duck meat to absorb some of the excess grease and remove the paper towels from the bowl.

  3. Transfer the duck meat to a large bowl and add enough of the lime and cumin dijonnaise dressing to ensure the mixture is moist.

  4. Add the diced cucumber, diced mango and cilantro. Add a little more dressing and mix.
    Place one half of a Romaine heart on a plate and cover with a quarter of the duck and mango mixture. Garnish with the green onions and sesame seeds. Drizzle with some of the lime and cumin dijonnaise dressing.

  5. Repeat for the three other plates and serve immediately with thin slices of toasted bread.

  6. Lime and cumin dijonnaise dressing
  7. In a medium bowl, whisk together the first 4 ingredients. Add the cumin and seasonings to taste. Whisk and cover. Keep in the refrigerator until ready to serve.

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