Duck and Cranberry Salad

This light and flavorful salad brings together the tender richness of seared duck breast with the tart brightness of cranberries, all atop a bed of fresh mixed greens. The tangy vinaigrette ties the dish together, offering a perfect balance of acidity and sweetness. Rooted in the Northeast’s love for seasonal produce, this salad is a celebration of the region’s harvest and a testament to the joy of preparing high-quality meals from locally sourced ingredients.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes

Ingredients

  • 2 duck breasts
  • 4 cups mixed greens (garden or locally grown)
  • 1/2 cup dried cranberries
  • 1/4 cup pecans, toasted
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Score the duck breasts and season with salt and pepper. Sear skin-side down in a skillet for 8-10 minutes, then flip and cook for another 5 minutes. Let rest before slicing.
  2. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
  3. In a large bowl, toss greens, cranberries, and pecans with the vinaigrette.
  4. Top with sliced duck and serve immediately.
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