Roasted Duck Breast W/ Frisee, Arugula, And Radicch

Name: Roasted Duck Breast W/ Frisee, Arugula, And Radicchio Salad And Lemon/Strawberry/Basil Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Duck Breast; 1 Ounce Olive Oil; Salad:; 1 Pound Frisee Lettuce, tender baby greens; 1 Pound Arugula Lettuce; 1/2 Pound Radicchio, quartered and centers removed; Vinaigrette:; 4 Lemons, juiced; 5 Ounces Strawberries, hulled and fine diced; 1 1/2 Ounces Fresh Basil, Chiffonade; 6-8 Ounces Extra Virgin Olive Oil; Garnish:; 3 Oranges, Supremed; 1 1/2 Ounces each, Mandarin Oranges; Lemon Zest, chopped on a bias, 1/4 inch long (should look like tiny diamonds); Salt and Pepper, as needed

Servings: persons

4 Duck Breast
1 Ounce Olive Oil
Salad:
1 Pound Frisee Lettuce, tender baby greens
1 Pound Arugula Lettuce
1/2 Pound Radicchio, quartered and centers removed
Vinaigrette:
4 Lemons, juiced
5 Ounces Strawberries, hulled and fine diced
1 1/2 Ounces Fresh Basil, Chiffonade
6-8 Ounces Extra Virgin Olive Oil
Garnish:
3 Oranges, Supremed
1 1/2 Ounces each, Mandarin Oranges
Lemon Zest, chopped on a bias, 1/4 inch long (should look like tiny diamonds)
Salt and Pepper, as needed

1
Duck:
2
Preheat oven to 375 F. Using sharp knife put slices in the skin of the duck, about 3 slashes 1 inch apart./ / /
3
Season with Salt and Pepper and sear both sides, skin side first, of duck in saute pan using oil and finish in oven until internal temperature reads 160 F. for Medium Well, or 165 F. for Well Done. 20 to 40 minutes.
4
Vinaigrette and Salad:
5
In bowl whisk lemon juice, strawberries, and basil. Slowly drizzle oil while whisking vigorously until just emulsified (you want strong lemon flavor to react with the bitter greens).
6
Wash and pick through greens and rip into bite size pieces and spin-dry (alternatively lay greens in a layer on paper towels and cover with more paper towels.) Mix in a bowl and cover with just enough vinaigrette to coat. Season with Salt and Pepper.
7
Plate Up:
8
Place 6 ounces salad in middle of plate and top with 5 slices of duck breast. Place 5 supremed orange slices around salad but still inside rim of plate.
9
Garnish top of duck with the zest.

1506

kcal

Calories

157

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

You need 16 ingredients. The key ingredients include: 4 Duck Breast, 1 Ounce Olive Oil, Salad:, 1 Pound Frisee Lettuce, tender baby greens, and more.

Yes, Roasted Duck Breast W/ Frisee, Arugula, And Radicchio Salad And Lemon/Strawberry/Basil 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!

Roasted Duck Breast W/ Frisee, Arugula, And Radicchio Salad And Lemon/Strawberry/Basil Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions