Grilled Duck Breast Salad with Champagne-Honey Vinaigrette

Grilled Duck Breast Salad with Champagne-Honey Vinaigrette Recipe
Photo: Oxmoor House
Fresh cherries add a wonderful accent to this elegantly easy salad. A good rule of thumb for sweet, dark cherries: the darker the fruit, the sweeter it is.

Prep: 5 minutes; Cook: 8 minutes; Other: 4 minutes


4 servings (serving size: about 1 1/2 cups salad mix, 2 ounces duck, about 1/3 cup cherries, 1 tablespoon cheese, 1 tablespoon almonds, and about 1 tablespoon champagne-honey vinaigrette)

Recipe from

Oxmoor House

Recipe Time

Prep: 11 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 296
Caloriesfromfat 49 %
Fat 16 g
Satfat 3.9 g
Monofat 9 g
Polyfat 1.9 g
Protein 22.2 g
Carbohydrate 17.9 g
Fiber 3.4 g
Cholesterol 72 mg
Iron 7.1 mg
Sodium 655 mg
Calcium 131 mg


4 (6-ounce) boneless duck breast halves, skinned
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1 (5-ounce) package herb salad mix
1 1/2 cups pitted and halved cherries
1/4 cup (1 ounce) crumbled blue cheese
1/4 cup sliced almonds, toasted


1. Prepare grill to medium-high heat.

2. Sprinkle duck evenly with salt and pepper. Place on grill rack coated with cooking spray. Cook 4 minutes on each side or until desired degree of doneness; let stand 4 minutes. While duck grills, prepare Champagne-Honey Vinaigrette.

3. Slice duck breast thinly across the grain. Divide salad mix evenly on each of 4 plates. Top each serving with duck, cherries, blue cheese, and almonds. Drizzle Champagne-Honey Vinaigrette evenly over each serving.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
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