Crispy Duck Salad Recipe
with Charred Red Cabbage Radicchio & Cumquat Vinaigrette
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Ingredients
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Duck
Salad Greens & Vegetables
Cumquat Vinaigrette
Finishing & Optional
Method
Duck
- 1
Score and season
Pat the duck breasts dry with paper towels. Using a sharp knife, lightly score the skin in a diamond pattern without cutting into the meat. Season both sides with kosher salt (about 3/4 tsp per breast) and freshly ground black pepper.
- 2
Render the fat and crisp skin
Place a cold, dry skillet (preferably cast-iron) over medium-low heat. Place duck breasts skin-side down in the skillet (no oil initially). Cook gently for 10–12 minutes, allowing fat to render and the skin to brown and become crisp; press the breasts flat occasionally with a spatula for even contact. If the pan becomes very dry and the fat is insufficient, add up to 1 tablespoon neutral oil.
- 3
Finish in oven
When the skin is deep golden and most fat has rendered, flip the breasts and sear meat-side for 1 minute. Transfer the skillet to a preheated oven at 375°F (190°C) and roast for 6–8 minutes for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time for desired doneness.
- 4
Rest and slice
Remove duck from oven and transfer to a cutting board. Tent loosely with foil and rest 8–10 minutes. Slice thinly on the bias into 1/8–1/4-inch slices just before assembling the salad.
Salad Greens & Vegetables
- 5
Char the cabbage and radicchio
While duck rests, heat a grill pan or heavy skillet over high heat until smoking. Lightly brush halved or quartered red cabbage and radicchio with a teaspoon of oil (from your neutral oil) and char cut sides for 2–3 minutes until blistered and slightly blackened. Turn and cook edges 30–60 seconds. Remove and coarsely chop into bite-size pieces; allow to cool slightly.
- 6
Prepare remaining greens
In a large bowl, combine baby arugula, thinly sliced fennel, sliced scallions, and cilantro leaves. Add the cooled charred cabbage and radicchio and toss gently to combine.
Cumquat Vinaigrette
- 7
Prep the cumquats
Cut the cumquats in half lengthwise. Remove any seeds with the point of a knife. Finely mince two halves (reserve the rest) and place in a small bowl. Squeeze juice from the remaining halves to measure about 2 tablespoons juice; if you don't get enough, top with fresh orange juice to reach 2 tablespoons.
- 8
Emulsify dressing
Whisk together minced cumquat, cumquat/orange juice, white wine vinegar, Dijon mustard, and honey in a bowl. Slowly drizzle in the extra-virgin olive oil while whisking vigorously to emulsify. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust sweetness/acidity as needed.
Assembly & Finishing
- 9
Dress the greens
Just before serving, pour about 3–4 tablespoons of the cumquat vinaigrette over the salad greens and gently toss to coat evenly. Use more or less dressing to taste; reserve any extra dressing for guests to add.
- 10
Plate and add duck
Divide the dressed salad among two plates. Fan sliced crispy duck over the top of each portion.
- 11
Garnish
Scatter toasted sliced almonds and optional microgreens over the salads. Finish with a light sprinkle of sea salt flakes and a crack of black pepper. If desired, drizzle a little additional vinaigrette over the duck slices for extra brightness.