Warm Duck Salad Recipe

Name: Warm Duck Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless duck breasts, skin on (about 12 to 14 ounces each); Kosher salt; 1 tablespoon minced shallots; 2 1/2 tablespoons good sherry vinegar; 1 teaspoon grated orange zest; 1/2 cup good olive oil; 3 heads Belgian endive; 3 ounces mache or other delicate baby lettuce; Navel oranges, peeled, cut in 1/2, and sliced; 1/2 pint fresh raspberries; 1 cup toasted whole pecan halves

Servings: persons

2 boneless duck breasts, skin on (about 12 to 14 ounces each)
Kosher salt
1 tablespoon minced shallots
2 1/2 tablespoons good sherry vinegar
1 teaspoon grated orange zest
1/2 cup good olive oil
3 heads Belgian endive
3 ounces mache or other delicate baby lettuce
Navel oranges, peeled, cut in 1/2, and sliced
1/2 pint fresh raspberries
1 cup toasted whole pecan halves

1
Preheat the oven to 400 degrees F.
2
Place the duck breasts on a sheet pan, skin side up.
3
Sprinkle with salt and roast for about 20 minutes, until medium-rare.
4
Remove from the oven, cover tightly with aluminum foil, and allow to sit for 10 to 15 minutes.
5
Remove and discard the fat and skin on top (unless you're making cracklings), slice the duck, and then cut the slices crosswise into julienned pieces.
6
Meanwhile, in a small bowl, combine the shallots, sherry vinegar, orange zest, and 1 1/2 teaspoons of salt.
7
Whisk in the olive oil and set aside.
8
For the salad, trim the bottom half-inch from the endive and cut them diagonally into 1/2-inch slices.
9
Separate the leaves and discard the cores.
10
Place the slices in a large salad bowl.
11
Add the mache leaves, oranges, raspberries, and toasted pecans.
12
Toss with enough dressing to moisten.
13
Gently toss in the warm duck meat and serve immediately.

685

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 11 ingredients. The key ingredients include: 2 boneless duck breasts, skin on (about 12 to 14 ounces each), Kosher salt, 1 tablespoon minced shallots, 2 1/2 tablespoons good sherry vinegar, and more.

Yes, Warm 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.

Warm Duck Salad

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