Warm Duck Salad

Name: Warm Duck Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 3 heads Belgian endive; 680 grams boneless duck breasts, skin on (about each); 6 servings Kosher salt; 85 grams mache or other delicate baby lettuce; 6 servings Navel oranges, peeled, cut in 1/2, and sliced; 118 milliliters good olive oil; 1 teaspoon grated orange zest; 237 milliliters toasted whole pecan halves; 1 pints fresh raspberries; 1 Tbsp minced shallots; 3 Tbsps good sherry vinegar

Warm Duck Salad is a gluten free, dairy free, and primal main course. One portion of this dish contains around 26g of protein, 35g of fat, and a total of 484 calories. This recipe serves 6. This recipe covers 30% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 35 minutes. A mixture of sherry vinegar, duck breasts, pecan halves, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat the oven to 400 degrees F.

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Oven

Place the duck breasts on a sheet pan, skin side up.

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Duck Breast

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Frying Pan

Sprinkle with salt and roast for about 20 minutes, until medium-rare.

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Salt

Remove from the oven, cover tightly with aluminum foil, and allow to sit for 10 to 15 minutes.

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Aluminum Foil

Oven

Remove and discard the fat and skin on top (unless you're making cracklings), slice the duck, and then cut the slices crosswise into julienned pieces.

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Whole Duck

Meanwhile, in a small bowl, combine the shallots, sherry vinegar, orange zest, and 1 1/2 teaspoons of salt.

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Sherry Vinegar

Orange Zest

Shallot

Salt

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Bowl

Whisk in the olive oil and set aside.

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Olive Oil

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Whisk

For the salad, trim the bottom half-inch from the endive and cut them diagonally into 1/2-inch slices. Separate the leaves and discard the cores.

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Endive

Place the slices in a large salad bowl.

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Bowl

Add the mache leaves, oranges, raspberries, and toasted pecans. Toss with enough dressing to moisten. Gently toss in the warm duck meat and serve immediately.

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Raspberries