Peking Duck Mandarin Orange Salad with Miso Dressing

(2018 Pairings) A delicious salad topped with duck and mandarin oranges.

Peking Duck Mandarin Orange Salad with Miso Dressing

Total TimeTotal Time: 25 minutes

ServingsServings: 4


1 tablespoon white miso paste

1 cup DOLE Mandarin Oranges drained reserving juice

1 teaspoon soy sauce

2 teaspoon white wine vinegar

1 teaspoon pickled ginger minced

1 tablespoon thinly sliced scallion

¼ cup vegetable oil

2 (6 oz.) duck breast skin on

1 cup cucumber sliced 14 thick

½ cup snow peas julienned

½ cup red bell pepper julienned

½ cup fresh cilantro leaves chopped

¼ cup fresh chives chopped

¼ cup fresh mint leaves

¼ cup fresh Thai basil leaves

½ cup crunchy rice noodle

¼ cup black sesame seed

Nutrition Facts


  1. Whisk together white miso paste, 3 tablespoons reserved juice, soy sauce, white wine vinegar, pickled ginger, and sliced scallion in a small bowl. Slowly drizzle in vegetable oil until fully incorporated. Set aside until needed for salad. 
  2. Place raw duck breasts skin-side up on a clean cutting board. With a sharp knife, cut 1/8” deep slices diagonally across both breasts. Rotate breasts and repeat in the opposite direction to create cross-hatches. 
  3. Heat a medium-sized sauté pan over medium heat. Place duck breasts skin-down on pan and cook for 7 minutes until fat has rendered and skin is golden brown. Flip and cook skin-up for approximately 4 minutes. Remove from pan and place on clean cutting board to rest for 5 minutes prior to slicing. Using a clean knife, slice duck breasts into 1” thick slices.
  4. Combine mandarin oranges, cucumber, snow peas, red bell pepper, cilantro, chives, mint, Thai basil and noodles in a large mixing bowl, drizzle with 1/4 cup of miso ginger dressing and toss gently.
  5. Place 3 oz. of salad on each plate. Top with 3 oz. (1/2 breast) of sliced duck breast and garnish with 1 tablespoon of miso ginger dressing and 1 tablespoon of sesame seeds. 

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