Best 2 Warm Duck Salad Recipes

Warm duck salad is a delectable and sophisticated dish that combines the rich flavors of duck with a variety of fresh and flavorful ingredients. Whether you're looking for a light lunch or an elegant dinner option, this versatile salad offers something for everyone. With its perfect balance of textures and flavors, warm duck salad is sure to tantalize your taste buds and leave you feeling satisfied.

Here are our top 2 tried and tested recipes!

WARM DUCK SALAD

Warm Duck Salad image

Provided by Ina Garten

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

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

Steps:

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.

WARM DUCK SALAD WITH CARAMELIZED BEETS

Warm Duck Salad with Caramelized Beets image

You may think that tangy oranges are the best partner for rich duck breast-until you try beets, that is. They're caramelized here for sweetness, then tossed with grapefruit segments (the citrus with a sharper bite). Complete the update with a bright, herby sauce that comes together right on your cutting board.

Provided by Lauryn Tyrell

Categories Food & Cooking Dinner Recipes

Time 1h20m

Number Of Ingredients 11

Ingredients

1 pound red beets (about 2 medium)
1 pound golden beets (about 2 medium)
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 medium grapefruits, such as ruby red and oroblanco
1 pomelo
1 very small clove garlic
1 cup packed fresh parsley leaves, mint leaves, or a combination
1 tablespoon coriander seeds, toasted
2 boneless duck breast halves (1 1/4 pounds total), patted dry
1/2 cup mixed purple microgreens, such as radish, red shiso, and amaranth, for serving

Steps:

Preheat oven to 425°F. Peel beets and slice into 3/4-inch-thick wedges. Toss with oil; season with salt and pepper. Place beets on a rimmed baking sheet lined with parchment; cover baking sheet with parchment-lined foil. Roast until beets are tender and golden brown on one side, 40 to 45 minutes. Uncover, flip, and continue to roast until golden brown on second side, 5 to 10 minutes more.
Meanwhile, using a sharp knife, remove peels and white pith from grapefruits and pomelo. Working over a small bowl to catch juices, carefully cut between membranes to remove segments. Squeeze juice from membranes into bowl.
Using the flat side of a heavy knife, finely mash garlic with 1/4 teaspoon salt on a large cutting board to make a paste. Chop parsley and coriander seeds and combine with garlic mixture on cutting board; season with pepper.
Using a sharp knife, score duck breasts, cutting through fat but not flesh, at 1/2-inch intervals to create a crosshatch pattern. Season both sides with salt and pepper and let stand 10 minutes. Place duck breasts in a cold, ovenproof nonstick skillet, skin-side down. Cook over medium heat until skin is golden and crisp, about 10 minutes.
Flip duck breasts, spoon off fat (reserve for another use; see cook's note) and transfer to oven, skin-side up. Roast until a thermometer inserted into thickest part of duck registers 135°F, 2 to 4 minutes. Transfer to herb mixture on cutting board; let stand.
Toss beets, grapefruits, and pomelo with 2 tablespoons reserved citrus juice and a drizzle of oil; season with salt and pepper. Slice duck on top of herbs, allowing drippings to mingle with them to create a sauce. Transfer beet-grapefruit salad and duck to a platter; spoon herb sauce over top, sprinkle with microgreens, and serve.

Tips:

To ensure the duck breast is cooked evenly, score the skin and fat layer before searing.
Sear the duck breast skin-side down in a hot pan to render the fat and achieve a crispy skin.
Roast the duck breast in a preheated oven at 400°F (200°C) for 10-12 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare.
Let the duck breast rest for 5-10 minutes before slicing to allow the juices to redistribute.
For the salad, use a variety of greens and vegetables to add texture and flavor.
To make the dressing, whisk together olive oil, lemon juice, Dijon mustard, honey, and salt and pepper.
Drizzle the dressing over the salad and toss to coat.
Top the salad with sliced duck breast, avocado, and crumbled goat cheese.

Conclusion:

This warm duck salad is a delicious and satisfying meal that is perfect for a special occasion. The combination of flavors and textures makes this salad a winner. The duck breast is cooked to perfection and the salad is light and refreshing. This salad is sure to impress your guests.