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Duck Breast & Orange Salad

Scott Phillips

Servings: four.



  • 2 navel oranges
  • 2 Tbs. granulated sugar
  • 3 Tbs. white-wine vinegar
  • 1 Tbs. fresh lemon juice
  • 1 tsp. finely grated lemon zest
  • 3 Tbs. minced shallot
  • 6 Tbs. canola oil
  • Kosher salt and freshly ground black pepper
  • 2 whole boneless, skin-on duck breasts (4 halves)
  • 1 medium head frisée, washed, dried, and torn into bite-size pieces (about 3 cups) 
  • 1 large or 2 small heads Bibb lettuce, washed, dried, and torn into bite-size pieces (about 4 cups) 
  • 2 Tbs. sliced fresh chives (1/4-inch pieces)

Nutritional Information

  • Nutritional Sample Size using 4-oz. breast halves
  • Calories (kcal) : 510
  • Fat Calories (kcal): 310
  • Fat (g): 34
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 8
  • Monounsaturated Fat (g): 19
  • Cholesterol (mg): 165
  • Sodium (mg): 580
  • Carbohydrates (g): 20
  • Fiber (g): 4
  • Protein (g): 32


  • Finely grate one of the oranges to get 1 tsp. zest; set aside. Working over a medium bowl, segment both oranges.
  • Put the sugar and vinegar in a small saucepan over medium-high heat and boil until the sugar is completely melted, the bubbles become large and thick, and the mixture turns golden brown, 3 to 5 minutes. Take the pan off the heat and stir in the orange zest, lemon juice, and lemon zest. Let cool slightly. Add the shallot and gradually whisk in the oil; season with salt and pepper.
  • Rinse the duck and pat dry. Separate the breasts into halves, if necessary. Trim any silverskin from the meat side. With a sharp knife, score the skin in a crosshatch pattern. Trim any excess skin, leaving a 1/4-inch overhang. Season well with salt and pepper on the flesh side and very lightly on the skin side.
  • Heat a 12-inch skillet over medium-high heat for 1 minute. Put the duck in the pan, skin side down, and let it sear. As fat collects in the pan, spoon it off. When the skin turns medium brown (6 to 8 minutes), reduce the heat to medium and continue to cook until much of the fat has rendered and the skin is golden brown, 2 to 4 minutes. Flip the breasts and cook briefly on the flesh side, 2 to 3 minutes for medium rare (or 3 to 4 minutes for medium). Transfer to a cutting board and cover loosely with foil.
  • Meanwhile, toss the frisée and Bibb lettuce with enough of the vinaigrette to lightly coat. Slice the duck crosswise on a slight diagonal into 1/4-inch slices. Mound the greens on each plate and arrange the duck slices and orange segments all around. Drizzle each salad with a little more of the vinaigrette and garnish with the chives.


To make citrus segments, just slice the ends off the fruit with a small, sharp knife. Stand the fruit on one of its cut ends and slice off the skin in strips (try to get all the bitter white pith). Working over a bowl, cut the segments free from the membrane, letting each segment fall into the bowl as you go. Remove any seeds from the segments.


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  • dawnatella | 03/21/2010

    This was great. Light and refreshing, perfect for a summer meal.

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