Seared Duck Breast Salad
Per ServingSeared Duck Breast Salad |
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|---|---|---|
| Makes: 4 servings | ||
| Serving Size: 2 oz duck (without skin), 2 cups salad | ||
| Calories | 190 | |
| Fat | 12 | g |
| Saturated Fat | 1.6 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 12 | g |
| Fiber | 4 | g |
| Sugars | 7 | g |
| Cholesterol | 40 | mg |
| Sodium | 210 | mg |
| Potassium | 505 | mg |
| Protein | 10 | g |
| Phosphorus | 120 | mg |
| Choices: Fruit 0.5, Nonstarchy Vegetable 1, Lean Protein 1, Fat 2 | ||
- Makes: 4 servings
- Serving Size: 2 oz duck (without skin), 2 cups salad
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
Ingredients
| 2 | (4-oz) boneless duck breasts | |
| 1 | med. | head romaine lettuce, chopped or torn |
| 1 | small | head radicchio, torn |
| 2 | Tbsp. | balsamic vinegar |
| 2 1/2 | Tbsp. | olive oil |
| 1 | tsp. | coarse Dijon mustard |
| 1/4 | tsp. | sea salt |
| 1/4 | tsp. | freshly ground black pepper |
| 1 | large | orange, peeled and sectioned |
| 2 | Tbsp. | toasted walnuts |
Directions
- With a sharp knife, make a crisscross pattern on the skin of the duck breasts; cooking with the skin helps retain the juiciness of the meat.
- In a cast-iron skillet over medium heat, sear the duck breasts, skin side down, for 12 to 15 minutes. Flip the duck and continue to cook for 5 to 6 minutes more—or longer, depending on your desired doneness. Remove the duck from the pan and tent with foil on a plate to keep warm.
- Add the romaine lettuce and radicchio to a bowl.
- In a small bowl, whisk together the vinegar, olive oil, mustard, salt, and pepper. Drizzle half of the dressing over the greens and toss to coat. Place the dressed greens on a serving platter. Arrange the orange sections on top of the greens.
- Remove the skin from the duck. Thinly slice the duck, then arrange the slices over the greens. Drizzle with the remaining dressing and garnish with the walnuts.
