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Seared Duck Breast Salad
15 min prep time
20 min cook time
4servings
Recipe by
Robyn Webb, MS, LN
Photo by
Kyle Dreier
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
-
Total Fat
12g
- Saturated Fat 1.6g
- Trans Fats 0g
- Cholesterol 40mg
- Sodium 210mg
-
Total Carbohydrate
12g
- Dietary Fiber 4g
- Total Sugars 7g
- Added Sugars 0g
- Protein 10g
- Potassium 505mg
- Phosphorous 120mg
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
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