Chef Richard Chen of Wing Lei at Wynn Las Vegas– Las Vegas, NV
Adapted by StarChefs.com

Yield: 4 Servings

Ingredients:

Peanut Dressing:
• 5 ounces peanuts, roasted and chopped
• 5 ounces apple cider
• 4 ounces soy sauce
• 3 ounces butter, cubed
• 1 ounce Chinese sherry
• 1 ounce ginger, minced
• ½ ounce garlic, minced
• 5 ounces corn oil
• 7 ounces sugar
• White pepper to taste
  
  Salad:
• 12 ounces mesclun greens
• 4 ounces almonds, toasted
• 2 ounces crispy duck skin, cut in large pieces
• 12 ounces duck meat, sliced ¼-inch thick
• Salt and pepper to taste
• 4 ounces peanut dressing
• Truffle oil to taste
  
  Garnish:
• Seaweed
• 4 fried wonton bowls
• 8 segments orange

Method:
For Peanut Dressing:
Combine all of the ingredients and mix well. Set aside.

For Salad:
Gently toss the greens, almonds, duck skin and duck meat together. Season with salt and pepper. Add the peanut dressing and truffle oil, and toss well.

To Assemble and Serve:
Make a bed of seaweed in 4 china bowls. Place a fried wonton bowl on each seaweed bed. Divide the salad among the wonton bowls. Place 2 segments of orange, one crossing on top of the other, on each salad. Serve immediately.