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Seared Duck Breast Salad

Seared Duck Breast Salad
This is a great salad to serve as a first course or a light entrée. You can vary the fruit depending on the season—try cherries in the spring or pomegranate seeds in the winter. Cheeses such as Parmigiano-Reggiano or a soft fresh goat cheese are also a nice addition.

Ingredients:

  • 2 boneless duck breast halves, each 4 to 6 oz.
  • Salt and freshly ground pepper, to taste
  • 3 Tbs. sherry vinegar
  • 7 Tbs. extra-virgin olive oil
  • 1 head radicchio, washed and torn into 1-inch
      strips
  • 2 heads frisée, washed and trimmed of thick
      green parts
  • 1/2 cup walnuts, toasted and coarsely chopped
  • 2 oranges, peeled and cut into segments

Directions:

Season the duck breast halves with salt and pepper. Using a sharp knife, score the skin by making a crisscross pattern, being careful not to cut into the meat.

Heat a large sauté pan over medium-low heat. Place the duck, skin side down, in the pan and cook until the skin is very crisp and golden, 12 to 15 minutes. Turn the duck over and sear the other side, then continue cooking until the duck is just springy when pressed with a finger for rare to medium-rare, 3 to 5 minutes more, or until done to your liking. Let the duck rest for 3 to 5 minutes before carving.

Put the vinegar in a small bowl and add the olive oil in a slow, steady stream, whisking constantly until well blended. Season the vinaigrette with salt and pepper.

In a large bowl, toss together the radicchio and frisée. Pour half the vinaigrette over the greens and toss to combine. Divide the salad among 4 plates and scatter the walnuts and orange segments over the salads, dividing evenly.

Using a sharp carving knife, slice the duck across the grain into very thin slices and divide the duck among the salads. Drizzle with the remaining vinaigrette, making sure to drizzle some over the duck and orange segments. Serve immediately.
Serves 4.
Williams-Sonoma Kitchen.