Recipe courtesy of Bev Gannon

Five-Spice Duck Tostada with Ginger-Chile Cream Dressing

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  • Level: Intermediate
  • Total: 2 hr 30 min
  • Prep: 1 hr 30 min
  • Cook: 1 hr
  • Yield: 8 servings
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Duck Spice Mix:

2 tablespoons Szechuan peppercorns

1 tablespoon coriander seeds

1 tablespoon black peppercorns

1 tablespoon star anise

1 tablespoon garlic powder

3 tablespoons kosher salt

1 tablespoon curry powder

Duck Tostada:

1 (5-pound) duck

1 tablespoon duck spice

8 (6-inch) flour tortillas

Ginger-Chile Cream Dressing:

1 egg yolk

1 tablespoon peeled and chopped fresh ginger

2 teaspoons soy sauce

2 teaspoons rice vinegar

1/2 teaspoon Asian sesame oil

1/4 cup honey

1/2 teaspoon salt

2 teaspoons Dijon mustard

1 teaspoon Thai garlic-chili paste, see Cook's Note

2 teaspoons freshly squeezed lemon juice

3/4 cup canola oil


3/4 pound mixed baby salad greens

1/2 cup peeled and julienne carrot

1/2 cup julienned jicama

1/4 cup sliced green onion, white part only

1/4 cup dried cranberries

2 tablespoons macadamia nut pieces, toasted

1/2 cup diced mango

1/2 cup wonton chips, for garnish


  1. In a saute pan, toast the Szechuan peppercorns, coriander seeds, black peppercorns, and star anise over medium-high heat for 3 to 4 minutes, until fragrant. Remove from the heat and let cool. Grind the toasted spices in a coffee grinder to the consistency of course salt and pour into a small bowl. Add the garlic powder, salt, and curry powder and mix well.

For the duck:

  1. Preheat the oven to 400 degrees F.
  2. Prick the skin of the duck all over with the point of a very sharp knife. Rub the duck with the spice mixture. Place in a roasting pan and roast for 20 minutes. Decrease the temperature to 350 degrees F and cook for another 40 minutes, until the juices run clear when a thigh is pierced. Transfer the duck to a platter, reserving the duck fat in the pan.
  3. When the duck cools, remove the skin and the meat and julienne both. Place the skin in a small saute pan. Add 2 tablespoons of the reserved duck drippings and saute slowly over low heat. Cook for about 15 minutes, until the fat is rendered from the skin and the skin is crispy. Transfer to paper towels to drain.

For the dressing:

  1. Place all the ingredients except the canola oil in a blender. Blend for 1 minute. With the motor running, slowly add the canola oil. If the dressing is too thick, add a small amount of water to thin it to desired consistency.

For the salad:

  1. In a large bowl, mix the greens, carrot, jicama, green onion, cranberries, macadamia nuts, and mango. Drizzle with 3/4 cup of the dressing and toss to coat.
  2. To assemble the dish, divide the dressed greens among the tortillas and mound in the center. Divide the duck meat among the salads. Top with the wonton strips and duck skin cracklings and serve.

Cook’s Note

We suggest using Sriracha Thai-chili paste for a spicier dressing.