Duck Salad with Radishes and Carrots

    25 minutes

    This is a warm duck salad served with root vegetables and a simple Dijon vinaigrette. It's the perfect special occasion meal for two.

    1 person made this

    Serves: 2 

    • 1 duck breast
    • 2 tablespoons olive oil
    • 150g mixed lettuce leaves
    • 1 handful radishes, quartered
    • 1 handful baby carrots, halved lengthwise
    • Dressing
    • 1/2 teaspoon Dijon mustard
    • 1 tablespoon wine vinegar
    • salt and pepper, to taste
    • 4 tablespoons olive oil

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Score the fat of the duck in a criss-cross pattern, making sure not to cut into the meat. Season with salt and pepper.
    2. Heat 2 tablespoons oil in a heavy frypan and add the duck skin side down. It should be hot enough to sizzle but not burn. Cook 8 minutes then turn over and cook another 2 minutes. Remove and let rest 3 minutes.
    3. Divide the lettuce leaves between two plates. Scatter the radishes and carrots over the lettuce.
    4. To make the dressing, put the mustard and vinegar in a bowl, season with salt and pepper, and whisk. Slowly pour in the olive oil while still whisking.
    5. Slice the duck breast on the diagonal. Drizzle the dressing over the salad and arrange the duck slices on top.

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