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
Citrus Balsamic Vinaigrette
Method
Cooking the Duck Breast
Prepare the Duck
Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.
Sear the Duck
Heat a skillet over medium heat. Place the duck breasts skin-side down in the skillet and cook for about 6-8 minutes until the skin is crispy and golden brown. Flip the breasts and cook for an additional 4-5 minutes for medium-rare. Remove from the skillet and let rest for 5 minutes before slicing.
Assembling the Salad
Prepare the Vinaigrette
In a small bowl, whisk together balsamic vinegar, olive oil, orange juice, honey, and season with salt and pepper to taste.
Combine Salad Ingredients
In a large bowl, combine mixed greens, basil leaves, sliced strawberries, candied pecans, beet goat cheese, and red onion.
Dress the Salad
Drizzle the citrus balsamic vinaigrette over the salad and toss gently to combine.
Plate the Dish
Slice the rested duck breasts and arrange them on top of the salad. Serve immediately.