Italian Duck Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Italian duck salad is one of my favorite quick weeknight dinners, and I love how it comes together in under an hour. Duck breast is wonderfully rich and pairs beautifully with fresh greens, ripe tomatoes, and a simple red wine vinegar dressing. What I appreciate most is how affordable this dish is to make, especially when you consider you're getting a restaurant quality meal at home. The duck itself is packed with iron and B vitamins, making it far more nutritious than chicken. Everything comes together so easily that even on busy nights, I can have this elegant salad on the table without any stress.
Ella x
Ingredients
- 400italian duck breast
- 100mixed greens
- 473 mlred onion(thinly sliced)
- 200cherry tomatoes(halved)
- 20fresh basil
- 30 mlolive oil
- 20 mlred wine vinegar
- 1salt
- 1black pepper
- 80parmesan cheese(crumbly, grated)
- 473 mlgarlic(minced)
- 1dried oregano
Detail level
Instructions
- 1
Preheat the oven to 200°C (400¿tF). Season the duck breast with salt and black pepper.
Tip: Pat the duck dry with a paper towel before cooking for even cooking.
- 2
In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, and dried oregano.
Tip: Let the vinaigrette sit for 5 minutes to allow the flavors to meld.
- 3
Arrange the mixed greens on a large serving platter. Top with the sliced red onion, halved cherry tomatoes, and crumbled parmesan cheese.
Tip: Add the fresh basil leaves for a pop of color and flavor.
- 4
Sear the duck breast in a hot skillet for 2-3 minutes on each side, or until cooked through. Transfer to a cutting board to rest.
Tip: Use a meat thermometer to ensure the duck is cooked to a safe internal temperature of 74°C (165¿tF).
- 5
Slice the duck breast into thin strips and arrange on top of the salad.
- 6
Drizzle the vinaigrette over the salad and toss to combine.
Tip: Adjust the vinaigrette to taste by adding more olive oil or red wine vinegar.
- 7
Serve immediately and enjoy!
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