Orange Duck Breast Salad Recipe

Name: Orange Duck Breast Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fresh orange juice (about 2 oranges); 1 tablespoon plus 1 teaspoon brown sugar; 3 tablespoons white wine vinegar; 2 teaspoons Dijon mustard; 2 teaspoons canola oil; 1/8 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1 garlic clove, minced; 3/4 pound boneless duck breast halves, thawed and skinned; 4 cups cubed sourdough bread (about 7 ounces); 2 teaspoons olive oil; Cooking spray; 10 cup mixed salad greens; 1/3 cup pitted prunes, quartered; 3 teaspoons chopped walnuts, toasted

Servings: persons

1/2 cup fresh orange juice (about 2 oranges)
1 tablespoon plus 1 teaspoon brown sugar
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
2 teaspoons canola oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
3/4 pound boneless duck breast halves, thawed and skinned
4 cups cubed sourdough bread (about 7 ounces)
2 teaspoons olive oil
Cooking spray
10 cup mixed salad greens
1/3 cup pitted prunes, quartered
3 teaspoons chopped walnuts, toasted

1
Preheat oven to 350u00b0.
2
Combine first 8 ingredients; stir well.
3
Place each duck breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet. Place duck in a large zip-top plastic bag. Add half of juice mixture; seal and marinate in refrigerator 30 minutes.
4
Combine cubed bread and oil; toss well. Arrange bread on a jelly-roll pan. Bake at 350u00b0 for 20 minutes, stirring once. Set aside.
5
Remove duck from bag; discard marinade. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add duck; cook 3 minutes on each side or until desired degree of doneness. Remove from pan. Cut duck into 1/4-inch slices.
6
Combine toasted bread cubes, greens, prunes, and walnuts in a large bowl. Drizzle with remaining half of juice mixture; toss well. Divide greens mixture evenly among 4 plates. Top with duck slices.

138

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 15 ingredients. The key ingredients include: 1/2 cup fresh orange juice (about 2 oranges), 1 tablespoon plus 1 teaspoon brown sugar, 3 tablespoons white wine vinegar, 2 teaspoons Dijon mustard, and more.

Yes, Orange 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.

Orange Duck Breast Salad

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