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Duck Salad with strawberries

Preparation

30 minutes

Cooking

16 minutes

Servings

4 serving

Duck Salad with strawberries
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Ingredients

2 duck breasts (or magrets)

200 g (7 oz) strawberries, hulled and quartered

30 mL (2 tbsp) balsamic vinegar

2 shallots, thinly sliced

15 mL (1 tbsp) honey 

250 mL (1 cup) pistachios, shelled

1 L (4 cups) baby spinach

1 L (4 cups) firm lettuce (radicchio, leaf, escarole)

Olive oil, to taste

Fleur de sel and freshly ground pepper

Directions

STEP 1

Preheat the barbecue to medium.

 

STEP 2

With the tip of a knife, score the duck skin in a grid pattern. Season with salt and pepper. 

 

STEP 3

In a small bowl, combine the strawberries, shallots and balsamic vinegar. Add a drizzle of honey and season with salt and pepper. Set aside. 

 

STEP 4 

Place a cast-iron skillet on the barbecue and add the duck, skin-side down. Melt the fat while browning the duck for 10 minutes. Keep 60 mL (1/4 cup) of fat in the skillet. 

 

STEP 5

Resume cooking the duck, flesh-side down, about 6 minutes (in the skillet or directly on the grill). Transfer the duck breasts to a cutting board and let rest 5 minutes, then slice. 


STEP 6

Roast the pistachios with the duck fat in the skillet. Drain on paper towels. 

 

STEP 7

Divide the baby spinach and lettuce among 4 plates, drizzle with olive oil, top with slices of duck, and garnish with the strawberry mixture and roasted pistachios. 

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