Recipes
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.
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
- 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.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
- In a large bowl, toss greens, cranberries, and pecans with the vinaigrette.
- Top with sliced duck and serve immediately.