Seared Duck Breast Salad

Seared Duck Breast Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Kyle Dreier.
This recipe featured in:
Diabetes Forecast Magazine
  • Prep time
    15 min
  • Cook time
    20 min
  • Servings
    4 Servings
  • Serving size
    2 oz duck (without skin), 2 cups salad
Nutrition Facts

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 Fat 0g
  • Cholesterol 40mg
  • Sodium 210mg
  • Total Carbohydrate 12g
    • Dietary Fiber 4g
    • Total Sugars 7g
  • Protein 10g
  • Potassium 505mg
  • Phosphorus 120mg

Choices/Exchanges: 1 Nonstarchy vegetable, 1 Lean protein, 2 Fat



  • orange (peeled and sectioned)
  • salt
    1/4 tsp
  • black pepper
    1/4 tsp
  • coarse Dijon mustard
    1 tsp
  • olive oil
    2 1/2 tbsp
  • balsamic vinegar
    2 tbsp
  • radicchio lettuce (torn)
    1 head
  • walnuts
    2 tbsp
  • romaine lettuce (chopped or torn)
    1 bunch
  • duck breast (boneless, about 4 oz)


  1. 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.

  2. 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.

  3. Add the romaine lettuce and radicchio to a bowl.

  4. 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.

  5. 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.