Duck Salad Recipe

Prepare and score

Pat the duck breasts very dry with paper towels. Using a sharp knife, score the skin in a diamond pattern without cutting into the meat (about 1/8 inch deep). Season both sides generously with kosher salt and freshly ground black pepper.

Render skin and sear

Place a cold, dry skillet over medium-low heat. Put the duck breasts skin-side down into the skillet (no added fat). Cook gently for 8–10 minutes, pressing occasionally and draining off excess fat into a heat-safe container, until the skin is deeply golden brown and much of the fat has rendered. If the skin is browning too quickly, reduce heat. Pour off excess fat once a lot has rendered, reserving about 1 tablespoon in the pan.

Finish in pan or oven

Flip the breasts and sear the flesh side 1–2 minutes in the reserved fat. For medium-rare, transfer the skillet to a preheated 400°F (200°C) oven for 4–6 minutes until an instant-read thermometer reads 57–60°C (135–140°F). For medium, cook to 63°C (145°F). If not using an oven, lower heat and cook flesh-side down 3–5 minutes depending on thickness.

Rest

Transfer duck to a cutting board and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute before slicing thinly across the grain.

Combine sherry vinegar, Dijon mustard, and honey in a small bowl or jar. Whisk to blend. Slowly drizzle in extra-virgin olive oil while whisking constantly (or shake in a jar) until emulsified. Season with sea salt and black pepper to taste. Taste and adjust balance (add more honey for sweetness or more vinegar for acidity).

Prepare the greens and vegetables: in a large bowl, combine the mixed salad greens, watercress (if using), thinly sliced fennel, radishes, and thinly sliced shallot. Toss gently to distribute ingredients.

Dress the salad: Add about three-quarters of the vinaigrette to the greens and toss lightly to coat. Add more vinaigrette as needed to taste, but avoid overdressing.

Add fruit and nuts: Scatter the thinly sliced pear or apple, candied or toasted walnuts, and dried cherries or cranberries over the dressed greens. Gently toss once to combine.

Slice the rested duck: Using a sharp knife, slice each duck breast thinly against the grain into 1/8–1/4-inch slices.

Plate and finish: Arrange portions of the salad on four plates or on a large platter. Fan sliced duck breast over each portion. Sprinkle with crumbled goat or blue cheese (if using) and chopped fresh herbs. Finish with a light drizzle of any remaining vinaigrette and a crack of fresh black pepper.