Cherry-Glazed Duck Breast Salad
Grilled duck breast glazed with a homemade cherry-raspberry vinaigrette tops a bed of baby spinach, blue cheese, and slivered almonds for a hearty yet refreshing summer salad.
Ingredients
- 2 cups dried cherries, divided
- 3 cups hot water
- ⅓ cup raspberry vinegar
- 1 cup extra-virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 boneless wild duck breasts (can substitute Maple Leaf Farms boneless duck breasts)
- 6 cups loosely packed baby spinach leaves, washed and trimmed
- 2 cups blue cheese
- 2 cups slivered almonds
Instructions
- In a small saucepan over low heat, cover 1 cup of the dried cherries with the hot water. Bring to a simmer, cover, and remove from heat. Let cherries soak 15-20 minutes.
- Strain the cherries, reserving the soaking liquid.
- In a food processor or blender, puree the soaked cherries until smooth, adding reserved liquid as needed.
- Add raspberry vinegar to the cherry puree.
- With the blender or processor running on low, slowly stream in the olive oil, reserving about 2 tablespoons for the duck.
- Season the vinaigrette to taste with salt and pepper; set aside.
- Heat a grill to medium heat.
- Remove the skin from the duck breasts (reserve skin for cracklins if desired). Rub duck with the reserved olive oil and season liberally with salt and pepper.
- Pour some of the cherry vinaigrette into a separate container to use as a glaze; reserve the rest for dressing the salad.
- Using a pastry brush, coat the duck breasts with the vinaigrette glaze.
- Grill the duck until crisp and dark brown, about 5-6 minutes, then turn and recoat with more vinaigrette.
- Continue cooking the second side until crisp and brown, brushing with vinaigrette as needed, about 4 more minutes, or until internal temperature reaches 155°F.
- Remove duck to a cutting board and let rest at least 5 minutes.
- Place the spinach in a mixing bowl and toss with enough reserved vinaigrette to coat the leaves.
- Add the blue cheese, almonds, and most of the remaining dried cherries, reserving a little of each for garnish. Season with salt and pepper.
- Divide the spinach mixture among four bowls.
- Slice the duck breast thinly on the bias, starting at one end with the knife at a 45-degree angle.
- Fan the duck slices over each salad.
- Garnish each salad with the reserved blue cheese, almonds, and dried cherries. Serve and enjoy.
Cook’s Notes
Let the duck rest before slicing so the juices redistribute and the meat stays tender; use a meat thermometer to hit 155°F without overcooking. The vinaigrette can be made ahead and stored in the fridge to save time on serving day.
Ingredient Swaps
Farm-raised duck breast (like Maple Leaf Farms) works well if wild duck isn’t available, and cherry vinegar or balsamic can stand in for raspberry vinegar. Walnuts or pecans can replace slivered almonds, and goat cheese can be swapped for blue cheese if preferred.
Serving Suggestions
Serve immediately while the duck is still warm and the spinach is freshly dressed, plated as individual salads for a light lunch or elegant dinner. Pair with crusty bread or a chilled glass of rosé for a complete meal.
Storage & Reheating
Store leftover dressed salad and duck separately in airtight containers in the refrigerator for up to 2 days, as dressed greens wilt quickly. Reheat duck gently in a skillet over low heat or serve cold sliced over a fresh batch of spinach.
Common Questions
Can I use farm-raised duck instead of wild duck?
Yes, Maple Leaf Farms or other farm-raised boneless duck breasts work as a direct substitute for wild duck in this recipe.
What can I do with the duck skin I remove?
Save the skin and render it in a skillet until crisp to make cracklins, which are a tasty snack or crunchy salad topping.
How do I know when the duck is cooked properly?
Use a meat thermometer and cook until the internal temperature reaches 155°F, then let it rest at least 5 minutes before slicing.