Duck Salad Recipe

Score and season

Pat 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 liberally with kosher salt and freshly ground black pepper, pressing to adhere.

Render the fat and sear

Place a cold, dry skillet (preferably cast iron) over medium-low heat. Put the duck breasts skin-side down in the pan without any added fat. Cook gently for 8–12 minutes, pressing occasionally and draining off excess fat into a heatproof container, until the skin is deep golden brown and most fat has rendered. If the pan gets too hot, lower the heat so skin browns without burning.

Finish in the oven

Brush the flesh side with 1 tablespoon olive oil. Flip the breasts and sear the flesh side for 1 minute. Transfer the skillet to a preheated 400°F (205°C) oven and roast for 6–8 minutes for medium-rare (internal temp 125–130°F / 52–54°C) or longer for desired doneness. Remove from oven, transfer duck to a cutting board and rest 8–10 minutes before slicing thinly across the grain.

Whisk together the sherry vinegar, Dijon mustard, honey, minced garlic, salt and pepper in a small bowl. Slowly drizzle in the 3 tablespoons extra-virgin olive oil while whisking to emulsify. Taste and adjust seasoning — add up to 1/2 teaspoon more salt or more vinegar if you prefer brighter acidity.

In a large bowl, combine the mixed salad greens, radicchio, sliced cucumber, thinly sliced red onion and optional fennel. Toss with chopped parsley and chives.

Add about two-thirds of the dressing to the greens and gently toss to coat evenly. Add more dressing if needed — the salad should be lightly dressed, not saturated.

Arrange dressed greens on a large platter or divide among 4 plates. Fan the rested, sliced duck breasts over the greens.

Scatter the toasted nuts, orange segments (or cherry tomatoes), and crumbled goat or blue cheese over the top. Sprinkle microgreens or extra herbs if using. Drizzle any reserved duck juices (strained) over the duck for extra flavor.

Finish with a light grinding of fresh black pepper and a small pinch of flaky sea salt over the duck slices. Serve immediately.