Orange Duck Breast Salad

Photo: Jan Smith

If the duck breasts you select are thicker than an inch, butterfly them first to make it easier to pound them thin and even. (See "Butterflying Basics.")

Yield: 4 servings (serving size: 2 ounces duck and 2 cups greens mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 402
  • Calories from fat: 26%
  • Fat: 11.6g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 3.1g
  • Protein: 26.2g
  • Carbohydrate: 51.6g
  • Fiber: 6.3g
  • Cholesterol: 65mg
  • Iron: 9mg
  • Sodium: 593mg
  • Calcium: 158mg

Ingredients

  • 1/2 cup fresh orange juice (about 2 oranges)
  • 1 tablespoon plus 1 teaspoon brown sugar
  • 3 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons canola oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 3/4 pound boneless duck breast halves, thawed and skinned
  • 4 cups cubed sourdough bread (about 7 ounces)
  • 2 teaspoons olive oil
  • Cooking spray
  • 10 cup mixed salad greens
  • 1/3 cup pitted prunes, quartered
  • 3 teaspoons chopped walnuts, toasted

Preparation

  1. Preheat oven to 350°.
  2. Combine first 8 ingredients; stir well.
  3. Place each duck breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet. Place duck in a large zip-top plastic bag. Add half of juice mixture; seal and marinate in refrigerator 30 minutes.
  4. Combine cubed bread and oil; toss well. Arrange bread on a jelly-roll pan. Bake at 350° for 20 minutes, stirring once. Set aside.
  5. Remove duck from bag; discard marinade. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add duck; cook 3 minutes on each side or until desired degree of doneness. Remove from pan. Cut duck into 1/4-inch slices.
  6. Combine toasted bread cubes, greens, prunes, and walnuts in a large bowl. Drizzle with remaining half of juice mixture; toss well. Divide greens mixture evenly among 4 plates. Top with duck slices.
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