Seared Duck Breast With Bulgur Salad And Orange Dre

Name: Seared Duck Breast With Bulgur Salad And Orange Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup homemade or canned vegetable broth; 1/2 cup uncooked bulgur or cracked wheat; 2 cups (1/2-inch) cubed peeled sweet potato; Cooking spray; 1/4 cup dried cranberries; 1 cup boiling water; 1 cup coarsely chopped gourmet salad greens; 1/2 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 1/4 cup thawed frozen orange juice concentrate, undiluted; 2 teaspoons olive oil; 1 teaspoon chopped shallots; 1 teaspoon water; 4 (8-ounce) duck breast halves

Servings: persons

1 cup homemade or canned vegetable broth
1/2 cup uncooked bulgur or cracked wheat
2 cups (1/2-inch) cubed peeled sweet potato
Cooking spray
1/4 cup dried cranberries
1 cup boiling water
1 cup coarsely chopped gourmet salad greens
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 cup thawed frozen orange juice concentrate, undiluted
2 teaspoons olive oil
1 teaspoon chopped shallots
1 teaspoon water
4 (8-ounce) duck breast halves

1
Preheat oven to 400u00b0.
2
Bring broth to a boil, and add bulgur. Cover and let stand 30 minutes. Fluff with a fork; set aside.
3
Place sweet potato on a baking sheet coated with cooking spray. Bake at 400u00b0 for 15 minutes or until tender, stirring occasionally. Combine cranberries and boiling water in a bowl; cover and let stand 15 minutes. Drain well.
4
Combine bulgur, sweet potato, cranberries, and salad greens in a bowl; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper, tossing well. Cover sweet potato mixture, and chill.
5
Combine juice concentrate, oil, shallots, and water in a blender; process until smooth. Set aside.
6
Wrap handle of a large nonstick skillet with foil, and place skillet (coated with cooking spray) over medium-high heat until hot. Sprinkle duck with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place duck, skin side down, in skillet; reduce heat to medium, and saute 20 minutes or until skin is browned (pour off fat frequently). Place skillet in oven, and bake duck at 400u00b0 for 10 minutes or until desired degree of doneness. Remove and discard skin from duck, and slice duck into 1/4-inch-wide strips.
7
Arrange bulgur salad and duck on each of 4 serving plates; drizzle with orange dressing.
8
Note: Substitute pork tenderlion or chicken breasts for the duck, if desired.

667

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

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 14 ingredients. The key ingredients include: 1 cup homemade or canned vegetable broth, 1/2 cup uncooked bulgur or cracked wheat, 2 cups (1/2-inch) cubed peeled sweet potato, Cooking spray, and more.

Yes, Seared Duck Breast With Bulgur Salad And Orange Dressing 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!

Seared Duck Breast With Bulgur Salad And Orange Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions