Duck Salad with strawberries
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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
Preheat the barbecue to medium.
With the tip of a knife, score the duck skin in a grid pattern. Season with salt and pepper.
In a small bowl, combine the strawberries, shallots and balsamic vinegar. Add a drizzle of honey and season with salt and pepper. Set aside.
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.
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.
Roast the pistachios with the duck fat in the skillet. Drain on paper towels.
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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