Molasses Duck Salad Recipe

Name: Molasses Duck Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6-ounce) duck breasts; 1/4 cup kosher salt; 1/4 cup cracker black pepper; 1/2 cup molasses plus 2 tablespoons; 4 whole garlic cloves, peeled, plus 1 teaspoon minced garlic; 8 black peppercorns; 8 juniper berries; 1/2 cup olive oil, warm; 2 tablespoons minced shallots; 1 teaspoon Dijon mustard; 2 tablespoons rice wine vinegar; 2 cups spinach leaves, cleaned and stemmed; 1/2 cup roasted pecans; 2 ounces Maytag Blue cheese, crumbled; 1/2 cup shaved red onions; Salt and black pepper

Servings: persons

2 (6-ounce) duck breasts
1/4 cup kosher salt
1/4 cup cracker black pepper
1/2 cup molasses plus 2 tablespoons
4 whole garlic cloves, peeled, plus 1 teaspoon minced garlic
8 black peppercorns
8 juniper berries
1/2 cup olive oil, warm
2 tablespoons minced shallots
1 teaspoon Dijon mustard
2 tablespoons rice wine vinegar
2 cups spinach leaves, cleaned and stemmed
1/2 cup roasted pecans
2 ounces Maytag Blue cheese, crumbled
1/2 cup shaved red onions
Salt and black pepper

1
Preheat the oven to 400 degrees.
2
Rub the duck breasts with salt and black pepper.
3
Place the duck in the refrigerator and cure for 1 day.
4
Remove the duck breasts from the refrigerator and rinse off the salt.
5
Place the duck in a small glass container and cover with 1/2 cup of the molasses, garlic cloves, peppercorns and juniper berries.
6
Marinate the duck breast for 2 days.
7
Remove the duck from the refrigerator and strain off the marinade.
8
In a saute pan, heat 2 tablespoons olive oil.
9
When the oil is hot, place the skin side down and sear the fat until crispy, about 4 to 5 minutes.
10
Turn the duck breast over and place in a hot oven.
11
Roast the breast for about 5 minutes for medium rare.
12
Remove from the oven and allow the meat to rest for a couple of minutes before slicing.
13
Slice the breast on the bias into 1-inch pieces.
14
In a mixing bowl, whisk the remaining molasses, shallots, minced garlic, Dijon, olive oil, and vinegar together.
15
Whisk until the dressing is emulsified, about 2 minutes.
16
Season with salt and black pepper.
17
Toss the spinach with the warm dressing.
18
Mound the greens in the center of the plate.
19
Arrange the duck slices around the green.
20
Sprinkle the pecans and blue cheese over the salad.
21
Garnish with red onions, black pepper on the rim and parsley.

650

kcal

Calories

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 16 ingredients. The key ingredients include: 2 (6-ounce) duck breasts, 1/4 cup kosher salt, 1/4 cup cracker black pepper, 1/2 cup molasses plus 2 tablespoons, and more.

Yes, Molasses Duck 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.

That's it — enjoy your meal!

Molasses Duck Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions