Perfectly seared duck breast served over mixed greens with fresh strawberries, candied walnuts, and a balsamic vinaigrette. This restaurant-quality salad combines rich, gamey duck with sweet strawberries for an elegant spring dinner.
Recipe Details
Ingredients
- 2 large (600g) duck breasts, skin on
- 200g mixed baby greens
- 300g fresh strawberries, hulled and sliced
- 100g walnut halves
- 30g granulated sugar for walnuts
- 120g goat cheese, crumbled
- 1 small (60g) red onion, thinly sliced
- 45ml balsamic vinegar
- 90ml extra virgin olive oil
- 5ml Dijon mustard
- 15ml honey
- 5ml fresh thyme leaves
- to taste salt
- to taste black pepper
- 15g butter
Instructions
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Remove 2 large (600g) duck breasts from refrigerator 30 minutes before cooking. Score skin in a crosshatch pattern, cutting through fat but not into meat.
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For candied walnuts, heat a dry skillet over medium heat. Add 100g walnut halves and 30g granulated sugar for walnuts, stirring constantly for 3-4 minutes until sugar melts and coats nuts. Transfer to parchment paper to cool.
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Season duck breasts generously with to taste salt and to taste black pepper on both sides.
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Heat a large skillet over medium heat. Place duck skin-side down and cook for 8-10 minutes without moving, until skin is golden and crispy.
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Flip duck and add 15g butter and 5ml fresh thyme leaves to pan. Cook for 3-4 minutes more for medium-rare (54°C/130°F internal temperature).
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Remove duck from pan and let rest for 10 minutes. Reserve 15ml (1 tbsp) of duck fat from pan.
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For vinaigrette, whisk together 45ml balsamic vinegar, 5ml Dijon mustard, 15ml honey, reserved duck fat, and 90ml extra virgin olive oil. Season with to taste salt and to taste black pepper.
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In a large bowl, toss 200g mixed baby greens with half the vinaigrette.
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Slice duck breast diagonally into 1cm (1/2 inch) thick slices.
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Arrange dressed greens on plates. Top with 300g fresh strawberries, candied walnuts, 120g goat cheese, and 1 small (60g) red onion. Fan duck slices over salad and drizzle with remaining vinaigrette.
Tips
Duck Preparation: Scoring the skin allows fat to render properly, creating crispy skin. Don't cut too deep or you'll pierce the meat.
Temperature Control: Use a meat thermometer for perfect doneness. Duck is best served medium-rare to medium for optimal texture and flavor.
Skin Rendering: Start duck skin-side down in a cold pan to slowly render fat. Don't rush this process - crispy skin is worth the wait.
Strawberry Selection: Choose ripe but firm strawberries that won't fall apart when sliced. Hull just before using to prevent moisture loss.
Make-Ahead: Candied walnuts can be made up to 3 days ahead and stored airtight. Vinaigrette can be made earlier in the day.
Serving Temperature: Duck should be warm, but other components can be room temperature. This prevents greens from wilting.
Wine Pairing: A light Pinot Noir or Beaujolais complements both the duck and strawberries beautifully. For white wine, try a Viognier or aged Chardonnay.