Warm Duck Salad

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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!

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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!! :

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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.

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The salad and the dressing are a great combo to serve "duck-less" too. From my experience the vinaigrette is helped by by a drizzle of honey or agave syrup, a very little drizzle. But otherwise a winner salad combo absent the duck. And so easy to make it can be a go to for "school night" dinner.

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I cooked the duck in a solar cooker my daughter made. In two days the duck turned out pretty crispy. We took off the feathers and feet and then ate the breasts, like the recipe stated. I usually don't eat meat but it was great! Thank you! I can't wait to make it again. Jim

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I made this for my husband as a way to use our duck breasts that have been in the freezer long enough. Only variance I had to make was I didn't use any endive because couldn't find it in the store; everything else was as Ina's recipe. It was fabulous! I will find it hard to use duck any other way now. It was even worth the extra pricey raspberries (it is January after all. I highly recommend it.

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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!

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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.

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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.

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I amde this for a sunday dinner. Very light and tasty! My fiance loved it!