Salad of Sautéed or Grilled Duck Breasts

Name: Salad of Sautéed or Grilled Duck Breasts (Salade Verte aux Magrets de Canard)
Yield: Makes 4 First-Course Servings or 2 Main-Course Servings
Cuisine: France
Ingredients: 4 handfuls of mixed salad greens, such as arugula, frisée, oak leaf lettuce, baby romaine, mâche, or basil; 4 handfuls of mixed salad greens, such as arugula, frisée, oak leaf lettuce, baby romaine, mâche, or basil; 4 handfuls of mixed salad greens, such as arugula, frisée, oak leaf lettuce, baby romaine, mâche, or basil; 4 handfuls of mixed salad greens, such as arugula, frisée, oak leaf lettuce, baby romaine, mâche, or basil; 4 handfuls of mixed salad greens, such as arugula, frisée, oak leaf lettuce, baby romaine, mâche, or basil; 4 handfuls of mixed salad greens, such as arugula, frisée, oak leaf lettuce, baby romaine, mâche, or basil; 4 handfuls of mixed salad greens, such as arugula, frisée, oak leaf lettuce, baby romaine, mâche, or basil; 2 boneless single Long Island (Pekin) duckling breasts or 1 boneless single mulard breast (about 1 pound [450 g] total); 2 boneless single Long Island (Pekin) duckling breasts or 1 boneless single mulard breast (about 1 pound [450 g] total); 2 boneless single Long Island (Pekin) duckling breasts or 1 boneless single mulard breast (about 1 pound [450 g] total); 2 boneless single Long Island (Pekin) duckling breasts or 1 boneless single mulard breast (about 1 pound [450 g] total); 3 tablespoons extra-virgin olive oil; 2 tablespoons sherry vinegar or good-quality red wine vinegar, or more to taste; 2 tablespoons sherry vinegar or good-quality red wine vinegar, or more to taste; salt; pepper

Salade Verte aux Magrets de Canard

Preparation info

Makes
4
First-Course Servings

Difficulty
Easy

Appears in

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.

Ingredients

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

Europe
France
Main course
Starter
Gluten-free
Mediterranean

Method

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