Grilled Duck Breast Salad with Champagne-Honey Vinaigrette

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

Yield: 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 Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 296
  • Calories from fat: 49%
  • Fat: 16g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 9g
  • Polyunsaturated fat: 1.9g
  • Protein: 22.2g
  • Carbohydrate: 17.9g
  • Fiber: 3.4g
  • Cholesterol: 72mg
  • Iron: 7.1mg
  • Sodium: 655mg
  • Calcium: 131mg

Ingredients

  • 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
  • Champagne-Honey Vinaigrette

Preparation

  1. 1. Prepare grill to medium-high heat.
  2. 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. 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.
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