Duck Breast Salad – a delicious recipe with balsamic vinegar, green peppercorns, garlic, duck breasts, walnut oil, red onion. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
In a large bowl, combine the balsamic vinegar, Southern Comfort, walnut oil, green peppercorns, onion, garlic and salt. Place the duck breasts in a single layer in a shallow dish and cover with the vinegar mixture. Marinate in the refrigerator for 2 hours, turning the breasts once.
2
Preheat a grill or broiler. Remove the duck from the marinade and grill or broil about 10 minutes until medium rare. Let the breasts cool for 10 minutes, then cut them on the diagonal into thin slices. While the duck is cooling, place the marinade, along with any juices from the duck, in a saucepan and reduce by a third.
3
Mound a bed of chopped romaine on six plates and fan slices of duck on top of the lettuce. Spoon the reduced marinade over each salad and serve.
452
kcal
Calories
29
g
Fat
32
g
Carbs
14
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups balsamic vinegar, 1 ounce Southern Comfort, 5 teaspoons green peppercorns, 5 teaspoons chopped garlic, and more.
Yes, Duck Breast Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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