Seared Duck Breast Salad
-
- Prep time
- 15 min
-
- Cook time
- 20 min
-
- Servings
- 4 Servings
-
- Serving size
-
2 oz duck (without skin), 2 cups salad
Ingredients
-
orange (peeled and sectioned)
- 1
- 1
-
-
salt
- 1/4 tsp
- 1/4 tsp
-
-
black pepper
- 1/4 tsp
- 1/4 tsp
-
-
coarse Dijon mustard
- 1 tsp
- 1 tsp
-
-
olive oil
- 2 1/2 tbsp
- 2 1/2 tbsp
-
-
balsamic vinegar
- 2 tbsp
- 2 tbsp
-
-
radicchio lettuce (torn)
- 1 head
- 1 head
-
-
walnuts
- 2 tbsp
- 2 tbsp
-
-
romaine lettuce (chopped or torn)
- 1 bunch
- 1 bunch
-
-
duck breast (boneless, about 4 oz)
- 2
- 2
-
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Directions
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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.
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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.
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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.