Grilled Duck Breast Salad

Name: Grilled Duck Breast Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 4 servings balsamic vinegar; 4 servings chervil; 4 servings duck breast; 4 servings lima beans; 4 servings olive oil; 4 servings red bell peppers; 4 servings salt; 4 servings thyme; 4 servings black truffle; 4 servings yellow bell pepper

Grilled Duck Breast Salad is a gluten free and dairy free side dish. This recipe serves 4. One serving contains 388 calories, 8g of protein, and 29g of fat. If you have truffle, olive oil, duck breast, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour. It is perfect for The Fourth Of July.

Instructions

Wash and dry the lettuce and tear into bite-size pieces.

Ingredients you will need

Lettuce

Line a large plastic bag with a sheet of paper toweling.

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Ziploc Bags

Add the greens and place another sheet on top of them. Close and refrigerate.

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Greens

In a medium saucepan of lightly salted boiling water, cook the fresh lima beans for 10 to 15 minutes until tender. (If using frozen beans, cook for 1 to 2 minutes.)

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Lima Beans

Beans

Water

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Sauce Pan

Drain, cool under cold water, and drain again. Set aside.

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Water

Rub the duck skin with the thyme. Season with salt and pepper, and set aside.

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Salt And Pepper

Thyme

Whole Duck

Dry Seasoning Rub

In a large skillet, heat 2 tablespoons of the oil over medium heat.

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Cooking Oil

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Frying Pan

Add the peppers and, tossing occasionally, cook until wilted, about 10 minutes, Using a slotted spoon, remove the peppers to a bowl and set aside.

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Peppers

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Slotted Spoon

Bowl

Raise the heat to high. When the skillet begins to smoke, add the duck breasts, skin side down. Cook until the skin is golden, about 4 minutes. Turn and sear for 3 more minutes until the duck breasts are rare. (Magrets are best served rare; for medium rare, cook about 2 minutes longer.)

Ingredients you will need

Duck Breast