How to Make Seared Duck Breast Salad
15 min prep time
20 min cook time
4servings
2 oz duck (without skin), 2 cups salad
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Step-By-Step Instructions:
- With a sharp knife, make a crisscross pattern on the skin of the duck breasts; cooking with the skin helps retain the juiciness of the meat.
- In a cast-iron skillet over medium heat, sear the duck breasts, skin side down, for 12 to 15 minutes. Flip the duck and continue to cook for 5 to 6 minutes more—or longer, depending on your desired doneness. Remove the duck from the pan and tent with foil on a plate to keep warm.
- Add the romaine lettuce and radicchio to a bowl.
- In a small bowl, whisk together the vinegar, olive oil, mustard, salt, and pepper. Drizzle half of the dressing over the greens and toss to coat. Place the dressed greens on a serving platter. Arrange the orange sections on top of the greens.
- Remove the skin from the duck. Thinly slice the duck, then arrange the slices over the greens. Drizzle with the remaining dressing and garnish with the walnuts.
Nutrition facts
4 Servings
-
Serving Size
2 oz duck (without skin), 2 cups salad
-
Amount per serving
Calories
190
- % Daily value*
-
Total Fat
12g
15%-
Saturated Fat
1.6g
8% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
40mg
13% -
Sodium
210mg
9% -
Total Carbohydrate
12g
4%-
Dietary Fiber
4g
14% -
Total Sugars
7g
-
Dietary Fiber
-
Protein
10g
-
Potassium
505mg
11%
Ingredients
walnuts
2 tbsp
orange (peeled and sectioned)
1
black pepper
1/4 tsp
salt
1/4 tsp
coarse Dijon mustard
1 tsp
olive oil
2 1/2 tbsp
balsamic vinegar
2 tbsp
radicchio lettuce (torn)
1 head
romaine lettuce (chopped or torn)
1 bunch
duck breast (boneless, about 4 oz)
2