Salad of Sautéed or Grilled Duck Breasts

Salade Verte aux Magrets de Canard

Preparation info

  • Makes


    First-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Greens tossed just before serving with sliced sautéd or grilled duck make a great main-course or first-course salad.


  • 4 handfuls of mixed salad greens, such as arugula, frisée, oak leaf lettuce, baby romaine, mâche, or basil
  • 2


Wash and dry the greens and put them in a large bowl.

Sauté the duck breasts as described above; slice them, crosswise, into thin strips; and distribute them over the salad greens. Pour out all but 1 tablespoon of the fat left in the sauté pan, or if the fat smells burnt, pour all of it out. Add the olive oil, vinegar, salt, and pepper. Pour this hot vinaigrette over the salad. Toss the