Duck Part 3: Duck Breast Salad

So I have to admit that project duck was not a total success…between work, traveling home for the holidays, and hosting a Thanksgiving get together for myself plus about 15 coworkers and friends I didn’t get a chance to use the duck liver.  I was reminded of this because when I returned home after the holiday and opened my refrigerator I was greeted by a most malodorous substance.  After quickly scurrying outside to dispose of a small plastic bag with a very smelly duck liver (and hoping that no one called the police to report a potential corpse) the situation was rectified.  Perhaps I’ll buy some chicken livers this weekend and make some pate. However, before project duck went south, I did make a really tasty warm duck breast salad.  As a matter of fact, it was so good that I make it twice (don’t worry, I really like duck so I’ll provide more recipes when I buy the next one).

Warm Duck Breast Salad

adapted from Barefoot Contessa at Home by Ina Garten


2 duck breasts

1 T minced shallots

1/2 T salt

2 T white wine vinegar

zest of 1 orange

1/3 c olive oil

2 heads Belgian endive, trimmed and sliced into bite-sized pieces

2 oz. salad greens

2 oranges, cut into segments

1/2 pint raspberries

1/2 c pecans


1. Liberally salt the duck breasts.  Be sure to leave the thick pad of subcutaneous fat on the breasts.  Roast in a 400 oven for about 20 minutes, until medium-rare (about 135 degrees internal temperature).  Wrap the breasts in foil until ready to slice and add to the salad.   The actual roasting time will depend on the size of the duck breasts.  There are a few species of duck (Muscovy and Pekin) that are available and they differ in size.  Be sure to remove the skin and fat pad from the duck breasts before serving.  


before roasting

before roasting



2.  Mix the shallots, orange zest, salt, and vinegar in a small bowl.  Whisk in the olive oil to emulsify (albeit temporarily, oil and vinegar mix only for a short time without some extra help).


shallot-orange vinaigrette

shallot-orange vinaigrette



3.  Mix the endive, greens, orange segments, raspberries, and pecans in a bowl.  Mix in dressing.  Slice duck breasts and serve over the salad mixture.


salad mixture

salad mixture




So there it is.  The sweetness of the orange and raspberries and nutty taste from the pecans help to offset the richness and fattiness of the duck.  It was so tasty that I made it twice (the recipe above uses both breast halves from a duck, I made two 1/2 recipes).

Up next: I have no idea, whatever food project I tackle this weekend; any ideas?


1 Comment

Filed under Main courses, Salads

One response to “Duck Part 3: Duck Breast Salad

  1. smallkitchenbigideas

    I too often open the fridge and find something I was saving has gone bad…I am sort of glad it happens to other people.

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