Port-Glazed Duck Salad

Name: Port-Glazed Duck Salad
Cuisine: American
Ingredients: Four 5-ounce skin-on duck breast halves; ½ cup cider vinegar or red wine vinegar; ½ cup cider vinegar or red wine vinegar; Juice and zest of 1 orange; Juice and zest of ½ lemon; 7 tablespoons port; 7 tablespoons cherry jelly or jam; 7 tablespoons cherry jelly or jam; 2 tablespoons minced shallots; 1 teaspoon Dijon mustard; ½ small red cabbage, shredded; 2 tablespoons sherry vinegar; ¼ teaspoon table salt, or more to taste

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

This little gem of a salad requires a few steps, but they are easy and can be spread over a couple of days if you wish.

Ingredients

Four 5-ounce skin-on duck breast halves
1 cup port
½ cup

Americas
United States
Gluten-free

Method

At least 4 hours and up to the night before you plan to serve the salad, arrange a bamboo steamer over a saucepan of water and place the duck breasts in the steamer. Steam the breasts over medium-high heat for 20 minutes. Discard the greasy steaming liquid.
While the breasts steam, prepare a marinade, mixing the port, vinegar, and mustard in a plastic bag or sh