Duck Breast Over Greens Recipe

Name: Duck Breast Over Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups washed and dried mesclun salad greens; 3 Asian pears, cored and peeled and cut into fine dice; Salad dressing made of 1/2 cup hazelnut or walnut oil mixed with 2 tablespoons white Balsamic vinegar; Salt and freshly ground black pepper; 6 skinless boneless duck breast halves; 2 tablespoons olive oil; 1/4 teaspoon each of ground cardamom, cloves, coriander and cumin; 1 cup peeled, seeded and julienned fresh tomatoes; 1 cup good flavored veal stock (store-bought) or chicken broth; Slivered black pitted olives, for garnish

Servings: persons

6 cups washed and dried mesclun salad greens
3 Asian pears, cored and peeled and cut into fine dice
Salad dressing made of 1/2 cup hazelnut or walnut oil mixed with 2 tablespoons white Balsamic vinegar
Salt and freshly ground black pepper
6 skinless boneless duck breast halves
2 tablespoons olive oil
1/4 teaspoon each of ground cardamom, cloves, coriander and cumin
1 cup peeled, seeded and julienned fresh tomatoes
1 cup good flavored veal stock (store-bought) or chicken broth
Slivered black pitted olives, for garnish

1
Toss the mesclun with the cubed Asian pear and salad dressing; season with salt and pepper and divide it among 4 dinner plates.
2
Make sure to remove fat and skin from each duck breast half.
3
Lightly season with salt and pepper.
4
Heat a non-stick skillet until hot.
5
Add olive oil and duck breasts, skin side down.
6
Saute for to 4 minutes on one side and 2 minutes on the other for very rare duck (or longer if you don't like it rare).
7
Remove duck to a cutting board.
8
Add spices to skillet with tomatoes and stock.
9
Simmer for 2 to 3 minutes or until reduced.
10
Remove from heat.
11
Cut the duck in thin diagonal slices and fan them over the salad in the center.
12
Spoon the sauce over the duck and serve, garnished with olives.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 cups washed and dried mesclun salad greens, 3 Asian pears, cored and peeled and cut into fine dice, Salad dressing made of 1/2 cup hazelnut or walnut oil mixed with 2 tablespoons white Balsamic vinegar, Salt and freshly ground black pepper, and more.

Yes, Duck Breast Over Greens falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Duck Breast Over Greens

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