Seared Duck Breast Salad Recipe
Seared Duck Breast, Mixed Greens, Basil, Strawberries Candied Pecans, Beet Goat Cheese, Red Onions, Citrus Balsamic Vinaigrette
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Ingredients
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Duck Breast
Salad Components
Citrus Balsamic Vinaigrette
Method
Preparing the Duck Breast
Score the Duck Breast
Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
Season and Sear
Season both sides of the duck breasts with salt and black pepper. Place them skin-side down in a cold skillet and turn the heat to medium. Allow the fat to render slowly and cook for about 6-8 minutes, or until the skin is crispy and golden brown.
Finish Cooking
Flip the duck breasts and cook for an additional 3-4 minutes for medium-rare. Remove from the skillet and let rest for 5 minutes before slicing.
Making the Vinaigrette
Combine Ingredients
In a small bowl, whisk together balsamic vinegar, olive oil, orange juice, honey, salt, and black pepper until well combined.
Assembling the Salad
Combine Salad Ingredients
In a large salad bowl, combine mixed greens, basil leaves, sliced strawberries, candied pecans, beet goat cheese, and red onion.
Add the Duck
Slice the rested duck breast thinly and arrange it on top of the salad.
Dress the Salad
Drizzle the citrus balsamic vinaigrette over the salad and toss gently to combine.