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Pan Seared Duck Breast Salad

Pan Seared Duck Breast Salad

This Pan Seared Duck Breast Salad represents the perfect balance of rich, savory protein and crisp, refreshing greens. It offers a complexity of flavor that most chicken salads simply lack, with crispy skin and juicy meat, paired with a bright balsamic vinaigrette.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 servings servings
Course: Main Course
Cuisine: French
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 duck breasts (skin on)
  • Kosher salt and black pepper to taste
  • 6 cups mixed spring greens or arugula
  • 1 cup fresh raspberries or blackberries
  • 1/2 cup toasted walnuts or pecans
  • 1/3 cup crumbled goat cheese or feta
  • 3 tablespoons balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup

Method
 

  1. Take the duck breasts out of the refrigerator and let them sit at room temperature for about 15 to 20 minutes.
  2. Score the skin of the duck in a diamond pattern without cutting into the meat.
  3. Pat the duck breasts dry and season both sides with salt and black pepper.
  4. Place the duck breasts skin side down in a cold skillet and turn the heat to medium-low.
  5. Cook the skin side for about 8 to 10 minutes until golden brown and crispy, pouring off excess fat if necessary.
  6. Flip the duck and cook the flesh side for another 3 to 5 minutes for medium-rare.
  7. Remove the duck from the pan and let it rest for at least 10 minutes.
  8. Prepare the vinaigrette by whisking together balsamic vinegar, olive oil, Dijon mustard, and honey in a small bowl.
  9. Toss the mixed greens with half of the dressing and arrange on a platter.
  10. Slice the rested duck breast into thin strips and arrange over the greens.
  11. Top the salad with berries, walnuts, and crumbled cheese, then drizzle with the remaining dressing.

Notes

For best results, use a heavy-bottomed pan and ensure the duck skin is very dry before cooking. Store any leftover duck fat for future use.