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Autumn Duck Salad

Yields1 ServingPrep Time25 minsCook Time20 minsTotal Time45 mins

Have this classic dinner serving with your couple to love and crave for the night.

 2 Maple Leaf Duck Breast thawed
 4 tsp. Extra Virgin Olive Oil
 1 shallot, peeled and chopped
 1 tsp. of minced garlic
 4 tbsp. Red Wine Vinegar
 1 tbsp. Dijon Mustard
 1 tbsp. of honey
 1 cup of kale
 ¼ cup of shredded carrots
 ¼ cup of Pomegranate seeds
 ¼ cup of Goat Cheese
 ½ cup of Roasted Salted Fisher Pecans
 2 tbsp. of green onions chopped
 Dash of salt
 Dash of pepper

1. Score the skin duck breast.


2. In a frying pan put skin side down and cook over medium heat for 12 minutes. Turn duck breast once. Rest for 10 minutes before cutting into slices.


3. In a sauce pan combine: olive oil, garlic, vinegar, mustard, honey, shallot, salt and pepper. Cook over medium heat for 10 minutes. Set aside.


4. In a bowl add kale, carrots, pomegranate seeds, goat cheese, pecans and onions.


5. Add dressing and toss.


6. Plate on plate and top with sliced duck breast.

Nutrition Facts

Serving Size Serves 2