Duck Salad Recipe
Duck, scallion, onion, tomato, celery and cilantro
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Ingredients
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Duck
Vegetables
Dressing
Method
Preparing the Duck
- 1
Season and Cook Duck
Start by scoring the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.
- 2
Sear Duck
In a cold skillet, place the duck breasts skin-side down and turn the heat to medium. Cook for 6-8 minutes or until the skin is crispy and golden brown. Flip the duck and cook for another 3-4 minutes for medium-rare.
- 3
Rest the Duck
Remove the duck from the skillet and let it rest for 5 minutes. This allows the juices to redistribute.
Preparing the Vegetables
- 4
Chop Scallions
Thinly slice the scallions, both the white and green parts.
- 5
Dice Onion
Finely chop the onion.
- 6
Chop Tomato
Remove the seeds from the tomatoes and dice them into small pieces.
- 7
Chop Celery
Cut the celery into small, bite-sized pieces.
- 8
Prepare Cilantro
Rinse the cilantro under cold water, shake off excess water, and chop it roughly.
Making the Dressing
- 9
Combine Dressing Ingredients
In a small bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic, salt, and black pepper until well combined.
Assembling the Salad
- 10
Slice Duck
Once the duck has rested, slice it thinly against the grain.
- 11
Mix Salad Ingredients
In a large bowl, combine the sliced duck, scallions, onion, tomato, celery, and cilantro.
- 12
Dress the Salad
Drizzle the prepared dressing over the salad and gently toss to combine.
- 13
Serve
Divide the salad onto plates and serve immediately.
