Duck Salad Recipe

Score and season

Pat duck breasts dry with paper towels. Using a sharp knife, lightly score the skin in a crosshatch pattern (do not cut into the meat). Season both sides with kosher salt and freshly ground black pepper.

Render skin and sear

Place a cold, heavy skillet (preferably cast-iron) over medium-low heat. Place the duck breasts skin-side down in the cold pan (no additional fat needed) and cook gently for 8–10 minutes, pressing occasionally, until much of the fat has rendered and the skin is deep golden brown and crisp. If the pan runs very dry, add up to 1 tablespoon olive oil.

Finish in pan or oven

Turn the breasts skin-side up and increase heat to medium. Cook 2 minutes more, then transfer the pan to a preheated 400°F (200°C) oven for 5–8 minutes depending on thickness for medium-rare (internal temperature ~135°F / 57°C). Alternatively, continue on the stovetop adjusting time. Remove duck to a cutting board and tent loosely with foil. Rest 8–10 minutes before slicing thinly across the grain.

Combine the minced shallot, sherry vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Whisk while slowly streaming in the extra-virgin olive oil until emulsified. Taste and adjust seasoning — add more vinegar for brightness, honey for sweetness, or salt as needed.

In a large bowl, combine the mixed salad greens, sliced fennel, cucumber, and thinly sliced red onion. Add the chopped fresh herbs.

Dress the salad lightly: drizzle about two-thirds of the dressing over the greens and toss gently to coat. Add more dressing only if needed to lightly coat leaves — you want the dressing to complement, not drown, the salad.

Arrange salad on a serving platter or divide among 4 plates. Fan the rested, thinly sliced duck breasts over the top of each portion.

Scatter optional garnish items if using: toasted walnuts or pecans for crunch, crumbled goat cheese for creaminess, and orange segments or pomegranate arils for acidity/sweetness.

Finish with a light grind of black pepper and, if desired, a small drizzle of remaining dressing over the duck. Serve immediately.