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Duck Salad with Cherries, Apple & Goat Cheese


Duck Salad with Cherries, Apple & Goat Cheese

Yield: 4 Salads

2 each     Duck breasts, skin scored slightly, seasoned with salt, pepper, nutmeg orange zest and balsamic vinegar.   
1 Tbsp        Olive oil
1 small head        Bibb lettuce
2 cups         Arugula
1 each        Apple, sliced
To taste        Kosher salt
1 recipe         Apple Cider Vinaigrette (recipe follows)
1 cup            Cherries, pitted and halved
¼ cup            Marcona almonds, roughly chopped
¼ lb            Goat Cheese
¼ cup            Basil, torn

1.    Heat a non-stick skillet over medium heat. Add the olive oil to the pan and lay the duck in the pan skin side down. Lower the heat and cook slowly on the one side only until fat has melted and skin is crispy, about 10-15 minutes. Turn the duck and cook briefly on the other side. Breast should be medium rare. Remove from pan and set aside to rest before slicing.

2.    Toss the bibb lettuce, arugula and apple with some of the vinaigrette, adding a pinch of kosher salt. Transfer to a serving bowl. Slice the duck against the grain and arrange on top of the lettuce. Arrange the cherries and almonds around the duck. Top with the crumbled goat cheese and basil. Drizzle with a bit more vinaigrette.

Apple Cider Vinaigrette

Yield:    approx. 1/2 cup

1 each        Shallot, chopped
1 tsp            Dijon mustard 
½ tsp            Fresh thyme, chopped
3 Tbsp        Apple cider vinegar 
1/4 cup        Olive oil 
to taste        Kosher salt and freshly ground black pepper

1.    Combine shallot, mustard, thyme and vinegar in a mixing bowl. Slowly whisk in the oil. Season to taste with salt and pepper. 

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