Ingredients
- 2 boneless duck breasts, skin on (about 12 to 14 ounces each)
- Kosher salt
- 1 tablespoon minced shallots
- 2 1/2 tablespoons good sherry vinegar
- 1 teaspoon grated orange zest
- 1/2 cup good olive oil
- 3 heads Belgian endive
- 3 ounces mache or other delicate baby lettuce
- Navel oranges, peeled, cut in 1/2, and sliced
- 1/2 pint fresh raspberries
- 1 cup toasted whole pecan halves
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.
Photo: Warm Duck Salad Recipe
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 14 reviews
By Kate007
on December 14, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
We all loved this recipe 2 Christmases ago, so it's been voted in again this year. It's a beautiful blend of flavours, not too many to be competing with each other! Thanks!
By Kristadunning
Traverse City, ...
on July 31, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Ssssoooooooo good!!!! Such an amazing combo of flavors and textures! Perfect for easy lunch or dinner but nice enough for company! Absolutely LOVE it!!! Ina you've done it again!! :
By nthorne_645035
St. Louis Park, MN
on October 26, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I wanted to make a few changes (sub dried cranberries for the fresh raspberries and add crumbled blue cheese but resisted. The recipe is excellent as written and the fresh orange and raspberries really make the difference. The dressing is tart, but a greaat contrast to the rich duck and fruit. Believe it or not, this will be great in the middle of winter because it has such a fresh taste.
Read all 14 reviews