Duck Salad Recipe

Score, season and render

Pat duck breasts dry with paper towel. Using a sharp knife, lightly score the skin in a crosshatch pattern without cutting into the meat. Season both sides with 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat a large skillet over medium-low heat. Place duck breasts skin-side down (no oil initially). Cook gently for 8–10 minutes, allowing fat to render and the skin to crisp; press down occasionally for even contact.

Finish searing

When the skin is golden brown and much of the fat has rendered, drain off excess fat from the pan into a heatproof container and wipe the pan if there’s burning bits. Increase heat to medium-high, add 1 tbs olive oil to the pan, then place duck breasts skin-side down again for 30 seconds to re-crisp the skin. Flip and sear the flesh side 2–3 minutes more until internal temperature reaches 125–130°F (52–54°C) for medium-rare or longer to preference.

Rest and slice

Transfer duck to a cutting board and tent loosely with foil. Rest for 8–10 minutes to redistribute juices. Slice thinly on the bias into 1/4-inch slices just before assembling the salad.

Make the dressing while the duck rests. In a small bowl or jar combine 3 tbs extra-virgin olive oil, 1.5 tbs sherry vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp orange zest, 1 tbs fresh orange juice, 1/2 tsp salt and 1/4 tsp black pepper. Whisk vigorously or shake in a jar until emulsified and smooth. Taste and adjust acidity or seasoning as needed.

In a large salad bowl, combine 6 cups mixed salad greens, 1 cup thinly sliced radicchio, 1/2 cup thinly sliced fennel, 1/2 cup cucumber slices, 1 thinly sliced pear and 1/4 cup thin red onion. Toss gently to combine.

Add dressing: drizzle about half the dressing over the greens and toss lightly to coat. Reserve remaining dressing to adjust seasoning at the end.

Arrange and finish: fan the sliced duck breast over the dressed salad. Sprinkle 1/2 cup toasted walnuts or pecans and 1/2 cup crumbled goat or blue cheese evenly over the top. Drizzle any remaining dressing sparingly over the duck if desired.

Garnish: scatter 1 tbs chopped fresh herbs over the salad, finish with a light grind of black pepper and, if desired, a small pinch of flaky sea salt.

Serve immediately while duck is still slightly warm so flavors meld. Leftover dressing can be stored refrigerated for up to 3 days; duck is best eaten same day.