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Sliced duck with salad leaves, tomatoes and a cilantro garnish.
Victoria Haneveer

Warm Duck Breast Salad

The beautiful flavor of duck breast is showcased in this fantastic recipe which is easy to make. A simple salad is topped with juicy cooked duck breast, and the 4-ingredient dressing goes perfectly.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Salad
Calories: 558
Ingredients Method

Ingredients
 

  • 2 duck breasts with the skin left on
  • 8 3/4 oz (250g) halved cherry tomatoes
  • 3 1/2 oz (100g) mixed salad leaves
  • Bunch of green onions (spring onions), chopped on the diagonal
  • Salt, to taste
For the Dressing
  • 1 minced garlic clove
  • 2 tablespoons soy sauce
  • 3 tablespoons honey
  • 1 teaspoon grated fresh ginger root

Method
 

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Score the skin of the duck in a crisscross pattern, using a sharp knife.
  3. Season the duck breasts with a little salt.
  4. Heat a non-stick skillet over a high heat.
  5. Add the duck skin-side down.
  6. Cook for 4 minutes or until the skin is crisp.
  7. Flip the duck breasts over and quickly brown the underneath.
  8. Drain off the fat that has rendered out and save it for another use.
  9. Transfer the duck breasts to a baking tray.
  10. Whisk the dressing ingredients together and spoon all except 2 tablespoons of it over the duck.
  11. Roast until the thickest part of each duck breast reaches 165°F (74°C) on a food thermometer. Start checking after about 10 minutes and allow more time if needed.
  12. Remove the duck from the oven and let it rest for 4 minutes, then slice into strips.
  13. Toss salad leaves, tomatoes and green onions with the duck slices.
  14. Drizzle over the rest of the dressing and serve right away while the duck is warm.