Breast of Duck Salad Recipe


Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings12
Main IngredientInterest Group


For raspberry vinaigrette
 Raspberry jam2 Tablespoon
 Raspberry vinegar1⁄2 Cup (8 tbs)
 Defatted reduced sodium chicken broth3 Tablespoon
 Walnut oil/Canola oil1 Teaspoon
 Dijon mustard1⁄2 Teaspoon
 Duck breast1 1⁄4 Pound, trimmed of all visible fat
 Ground black pepper To Taste
 Dry red wine/Cranberry juice1⁄4 Cup (4 tbs)
 Pear1 , chopped
 Mixed baby lettuce4 Cup (64 tbs)
 Chopped toasted walnuts2 Tablespoon
 Crumbled blue cheese2 Tablespoon
 Salt To Taste

Nutrition Facts

Serving size

Calories 115 Calories from Fat 42

% Daily Value*

Total Fat 5 g7.4%

Saturated Fat 1.3 g6.3%

Trans Fat 0 g

Cholesterol 38.1 mg

Sodium 107.4 mg4.5%

Total Carbohydrates 5 g1.8%

Dietary Fiber 0.98 g3.9%

Sugars 3.1 g

Protein 11 g21.2%

Vitamin A 1.1% Vitamin C 5.8%

Calcium 2% Iron 12.6%

*Based on a 2000 Calorie diet


To make the raspberry vinaigrette: Place the jam in a small microwave-safe bowl and microwave on high power for 1 minute, or until melted.
Whisk in the vinegar, broth, oil, and mustard.
To make the salad: Coat a grill rack or broiler pan with no-stick spray.
Preheat the grill or broiler.
Season the duck with the salt and pepper.
Cook 4" from the heat for 4 to 5 minutes per side.
Transfer to a cutting board and let stand for 5 minutes.
Cut the duck across the grain into 12 thin slices.
In a small saucepan, combine the wine or cranberry juice and pears.
Place over medium-high heat and cook, stirring often, for 4 to 5 minutes, or until the liquid has evaporated.
Divide the lettuce among dinner plates.
Sprinkle with the walnuts and blue cheese.
Divide the pears and duck among the plates.
Drizzle with the vinaigrette.