Crispy Duck Salad Recipe

Prep

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

Place a heavy skillet (cast iron preferred) over medium-low heat. Add 1 tablespoon vegetable oil and let it warm. Place the duck breasts skin-side down in the cold skillet. Slowly render the fat for 8–12 minutes, adjusting heat so the skin renders and browns but does not burn. Spoon off excess fat into a heatproof container as it accumulates to encourage crisping.

When the skin is deep golden and crisp, flip the breasts and sear the flesh side 2–3 minutes to brown. For medium-rare to medium, finish in a 400°F (200°C) oven for 5–7 minutes depending on thickness; for medium-well cook 8–10 minutes. Alternatively, continue on stovetop on medium for a few minutes until desired doneness. Use an instant-read thermometer for precision: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium.

Remove duck to a cutting board and rest loosely tented with foil for 8–10 minutes to allow juices to redistribute. Reserve any rendered fat (cool and store) or discard.

After resting, thinly slice duck breasts across the grain into 1/4-inch slices. Keep warm.

In a small bowl or jar combine 3 tbsp unagi sauce, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp mirin, 1 tsp honey (or brown sugar), 1/2 tsp toasted sesame oil, 1/2 tsp grated ginger and 1/2 tsp minced garlic. Whisk or shake vigorously until smooth.

Taste and adjust: if too thick, thin with 1 tsp water at a time; if too sweet, add a little more rice vinegar; if too sharp, add a touch more honey. Set aside at room temperature.

In a large bowl, combine 6 cups mixed leafy greens, 1 cup thinly sliced cucumber, 1 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion, and 1/4 cup cilantro leaves (if using). Toss gently to combine.

Drizzle about half of the unagi-style dressing over the salad (approximately 2 tablespoons) and toss lightly to coat the leaves evenly. Add more dressing to taste when plating.

Divide the dressed salad among 2 plates or bowls (servings).

Arrange slices of warm crispy duck atop each salad, fanning the slices for presentation (about 1 breast per serving).

Drizzle the remaining dressing over the duck slices (about 1/2–1 tablespoon per plate), then sprinkle 1/2 teaspoon toasted sesame seeds and 1 tablespoon crispy fried shallots (if using) over each serving.

Serve immediately with lime wedges on the side for squeezing over the duck and salad.