Seared Duck Breast Salad Recipes

PAN-SEARED FIVE-SPICE DUCK BREAST WITH BALSAMIC JUS

Steps:

• In a large, heavy self-sealing plastic bag, combine the garlic, ginger, five-spice powder, salt, and pepper. Add the duck breasts, seal, and refrigerate for at least 1 hour or up to 24 hours. Remove from the refrigerator 1 hour before cooking.
• Preheat the oven to 400°F/200°C/gas 6. In a large ovenproof sauté pan, heat the olive oil over medium-high heat until shimmering. Sear the duck breast, skin side down, for 5 minutes; turn and sear for 5 minutes on the other side. Transfer the pan to the oven and roast for 5 minutes for medium-rare. Transfer the duck breasts to a plate and keep warm.
• To make a balsamic jus, pour off the fat from the pan. Return the pan to medium-high heat, add the wine, and stir to scrape up the browned bits from the bottom of the pan. Cook to reduce the wine by half. Add the balsamic vinegar and cook to reduce for several more minutes.
• Cut the duck breasts into diagonal slices and serve drizzled with the balsamic jus.

SEARED DUCK BREAST SALAD RECIPE

Steps:

• Season the duck breast halves with salt and pepper. Using a sharp knife, score the skin by making a crisscross pattern, being careful not to cut into the meat. Heat a large sauté pan over medium-low heat. Place the duck, skin-side down, in the pan and cook until the skin is very crisp and golden, 12 to 15 minutes. Turn the duck over and sear the other side, then continue cooking until the duck is just springy when pressed with a finger for rare to medium-rare, 3 to 5 minutes more, or until done to your liking. Let the duck rest for 3 to 5 minutes before carving. Put the vinegar in a small bowl and add the olive oil in a slow, steady stream, whisking constantly until well blended. Season the vinaigrette with salt and pepper. In a large bowl, toss together the radicchio and frisée. Pour half the vinaigrette over the greens and toss to combine. Divide the salad among 4 plates and scatter the walnuts and orange segments over the salads, dividing evenly. Using a sharp carving knife, slice the duck across the grain into very thin slices and divide the duck among the salads. Drizzle with the remaining vinaigrette, making sure to drizzle some over the duck and orange segments. Serve immediately. This recipe yields 4 servings.