Warm Duck Salad

Show: Barefoot ContessaEpisode: Weekend Lunch

Rated: 4 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
20 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 5 min
Inactive Prep: 10 min
Cook: 20 min
Total:: 35 min

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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.

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Comments & Reviews

recipe Warm Duck Salad
Lisa Manakin Sabot, VA 02-07-2009
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Lots of flavors at the party!
Rated: 4 stars out of 5

Overall, this was a very tasty and filling salad. We couldn't get mache so we used baby arugula and endive. Also, we used... diced dried apricot instead of the raspberries (not in season, expensive). The overall result was very flavorful with lots of contrasting tastes and textures and very pretty on the plate. We found it a little bit "oily" which was probably due to the fattiness of duck combined with the vinaigrette. We'd probably cut down on the oil in the vinaigrette next time. The toasted pecans, orange segments, and peppery arugula against the meatiness of the duck was a great combination!Read more
recipe Warm Duck Salad
Sheryl Rochester, NY 07-08-2008
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Tender, Delicious, Divine Blend of Flavors!
Rated: 5 stars out of 5

Our duck turned out tender and delicious. The reviewers who said their duck was dry must have taken the layer of fat and skin... off first. You must leave it to moisten the meat and remove it after cooking and resting. I just threw it on the grill for 20 minutes; didn't turn it or anything. It was perfect. The vinaigrette was marvelous. I couldn't find mache here, so I used a spring mix of baby greens. The flavors and textures all worked together beautifully. We served this for company, and all of us were impressed. I can't wait to make this again.Read more
recipe Warm Duck Salad
Charles Waco, TX 04-07-2008
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EXCELLENT
Rated: 5 stars out of 5

This is one of the most exquisite tasting salads I have ever tasted. I cooked the duck rare and it turned out perfect. I... have recommended this recipe to all of my friends.Read more
recipe Warm Duck Salad
Monika aurora, IL 04-06-2008
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yum!
Rated: 4 stars out of 5

I amde this for a sunday dinner. Very light and tasty! My fiance loved it!
recipe Warm Duck Salad
null null, null 02-01-2008
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Thought I didn't like duck!
Rated: 4 stars out of 5

Tried with duck; planned to go with chicken because I didn't think I;d like the duck. It was great!
recipe Warm Duck Salad
INGRID Federal Way, WA 01-21-2008
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Needs Tweaking
Rated: 4 stars out of 5

The duck breast was amazing tender and succulent. Seemed to me that a full cup of nuts would be a bit much, so I used half... and it was a lovely treat to crunch on in the oral 'treasusre hunt'. You will need 2 or 3 oranges for the supremes or you will only get 2 wedges per person. If you don't like a very acidic dressing, reduce the vinegar a bit.Read more