Recipe courtesy of Ina Garten
Episode: Weekend Lunch
Warm Duck Salad
Total:
35 min
Active:
5 min
Yield:
4 to 6 servings
Level:
Easy
Total:
35 min
Active:
5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees F.

Place the duck breasts on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes, until medium-rare. Remove from the oven, cover tightly with aluminum foil, and allow to sit for 10 to 15 minutes. Remove and discard the fat and skin on top (unless you're making cracklings), slice the duck, and then cut the slices crosswise into julienned pieces.

Meanwhile, in a small bowl, combine the shallots, sherry vinegar, orange zest, and 1 1/2 teaspoons of salt. Whisk in the olive oil and set aside.

For the salad, trim the bottom half-inch from the endive and cut them diagonally into 1/2-inch slices. Separate the leaves and discard the cores. Place the slices in a large salad bowl. Add the mache leaves, oranges, raspberries, and toasted pecans. Toss with enough dressing to moisten. Gently toss in the warm duck meat and serve immediately.

IDEAS YOU'LL LOVE

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Creamy Cucumber Salad

Recipe courtesy of Ina Garten

Jicama Black Bean Salad

Recipe courtesy of Guy Fieri

Broccoli Salad

Recipe courtesy of Ree Drummond

Duck Fat Fingerling Potatoes

Recipe courtesy of Jehangir Mehta

Spicy Mango Salad

Recipe courtesy of Ree Drummond

Tomato and Radish Salad

Recipe courtesy of Jamie Deen

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking