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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.
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2
Remove from the heat and let cool.
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3
Grind the toasted spices in a coffee grinder to the consistency of course salt and pour into a small bowl.
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4
Add the garlic powder, salt, and curry powder and mix well.
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5
Preheat the oven to 400 degrees F.
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6
Prick the skin of the duck all over with the point of a very sharp knife.
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7
Rub the duck with the spice mixture.
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8
Place in a roasting pan and roast for 20 minutes.
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9
Decrease the temperature to 350 degrees F and cook for another 40 minutes, until the juices run clear when a thigh is pierced.
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10
Transfer the duck to a platter, reserving the duck fat in the pan.
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11
When the duck cools, remove the skin and the meat and julienne both.
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12
Place the skin in a small saute pan.
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13
Add 2 tablespoons of the reserved duck drippings and saute slowly over low heat.
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14
Cook for about 15 minutes, until the fat is rendered from the skin and the skin is crispy.
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15
Transfer to paper towels to drain.
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16
For the dressing:
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17
Place all the ingredients except the canola oil in a blender.
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18
Blend for 1 minute.
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19
With the motor running, slowly add the canola oil.
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20
If the dressing is too thick, add a small amount of water to thin it to desired consistency.
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21
For the salad:
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22
In a large bowl, mix the greens, carrot, jicama, green onion, cranberries, macadamia nuts, and mango.
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23
Drizzle with 3/4 cup of the dressing and toss to coat.
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24
To assemble the dish, divide the dressed greens among the tortillas and mound in the center.
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25
Divide the duck meat among the salads.
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26
Top with the wonton strips and duck skin cracklings and serve.
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27
*Cook's Note: We suggest using Sriracha Thai-chili paste for a spicier dressing.
