Duck Salad
Prep Time: 10 Minutes
Ready In: TBD
Serves: 4
Ingredients:
Duck
- 1 King Cole Duck Breast
- 1 tsp allspice, grounded
- 1/2 tsp salt
- 2 sprigs fresh thyme
- 1 tbsp unsalted butter
- 1 tbsp honey
- 1/4 tsp Maldon salt, to finish
Salad
- 1 head treviso or radicchio
- 1 head endive
- 1 head baby gem
- 1 cup baby arugula
- 1 orange, peel removed and sliced
- 1/2 cup pecans, toasted
- 1/2 cup pomegranate seeds
- 2 tbsp vinaigrette
Orange Sumac Vinaigrette
- 1 orange, juiced and zested
- 1 tsp sumac
- 1 tsp allspice, grounded
- 3 tbsp honey
- 1/3 cup canola or vegetable oil
- 1/2 tsp kosher salt
Directions:
- Preheat your oven to 350°F (175°C).
- Using a sharp knife, score the skin of the King Cole Duck Breast in a crosshatch pattern. Be careful not to pierce the flesh; just lightly score the skin.
- *Pro Tip: Place the duck breast in the freezer for about 30 minutes to firm up the skin, making it easier to score.
- Season the flesh side of the duck breast with allspice and salt.
- Place the duck breast skin-side down in a cold pan. Cook over medium-low heat to render the fat and achieve a crispy skin.
- Once the skin is golden brown, transfer the pan with the duck breast into the preheated oven. Cook for about 5 minutes to finish cooking through.
- Remove the duck from the oven and place it on a resting rack. Let it rest for about 10 minutes to seal in the juices.
- While the duck is resting, whisk together the salad dressing and mix all the salad ingredients.
- After resting, return the pan to the stove over medium-high heat. Add the duck breast back into the pan with butter and thyme. The butter should bubble. Baste the duck for about a minute, then add honey to glaze.
- Remove the duck from the pan and season with salt. Slice the duck breast and place it on top of the salad as a garnish.
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