Duck Breast Salad with Country Dijon Vinaigrette

Name: Duck Breast Salad with Country Dijon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Country Dijon Vinaigrette; 2 cups olive oil; 3/4 cup sherry vinegar; 1/2 cup lemon juice; 1/4 cup Italian parsley, chopped; 2 Tbsp. GREY POUPON Country Dijon Mustard; 4 tsp. fresh chives, chopped; 4 tsp. fresh thyme, chopped; 2 tsp. garlic, minced; 2 tsp. shallots, minced; to taste salt and black pepper; Duck; boneless skin-on duck breasts; to taste salt and black pepper; Salad; 3 qt. baby spinach leaves; 3 qt. mushrooms, quartered, sauteed; 2 qt. pattypan squash, cut in half, sauteed; 1-1/2 qt. lentils, cooked; 1-1/2 qt. fingerling potatoes, cut into 1/4-inch-thick slices, roasted Safeway 2 pkg For $5.00 thru 02/09; 1-1/2 qt. carrots, shredded Target 2 lb For $3.00 thru 02/06; 1-1/2 qt. roasted red peppers, medium dice; 1-1/2 cups leeks, chopped, sauteed; 1-1/2 cups red onions, diced

Servings: persons

Country Dijon Vinaigrette
2 cups olive oil
3/4 cup sherry vinegar
1/2 cup lemon juice
1/4 cup Italian parsley, chopped
2 Tbsp. GREY POUPON Country Dijon Mustard
4 tsp. fresh chives, chopped
4 tsp. fresh thyme, chopped
2 tsp. garlic, minced
2 tsp. shallots, minced
to taste salt and black pepper
Duck
boneless skin-on duck breasts
to taste salt and black pepper
Salad
3 qt. baby spinach leaves
3 qt. mushrooms, quartered, sauteed
2 qt. pattypan squash, cut in half, sauteed
1-1/2 qt. lentils, cooked
1-1/2 qt. fingerling potatoes, cut into 1/4-inch-thick slices, roasted Safeway 2 pkg For $5.00 thru 02/09
1-1/2 qt. carrots, shredded Target 2 lb For $3.00 thru 02/06
1-1/2 qt. roasted red peppers, medium dice
1-1/2 cups leeks, chopped, sauteed
1-1/2 cups red onions, diced

1
Country Dijon Vinaigrette: Beat all ingredients with whisk until well blended.
2
Refrigerate until ready to use.
3
Duck: Season duck breasts with salt and black pepper.
4
Cook, skin-sides down, in hot saute pan on medium-high heat 5 to 6 min.
5
or until skins are crisp.
6
Transfer to sheet pans.
7
Bake in 325 degrees F-convection oven 5 min.
8
or until medium (155 degrees F), or desired doneness.
9
Let stand 10 min.
10
Cut into thin slices; refrigerate until ready to serve.
11
Salad: Combine ingredients.
12
Refrigerate until ready to use.
13
For each serving: Toss 2 cups Salad with 2 Tbsp.
14
Country Dijon Vinaigrette; place on serving plate.
15
Top with about 3 oz.
16
of the Duck.

1207

kcal

Calories

121

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: Country Dijon Vinaigrette, 2 cups olive oil, 3/4 cup sherry vinegar, 1/2 cup lemon juice, and more.

Yes, Duck Breast Salad with Country Dijon Vinaigrette 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.

That's it — enjoy your meal!