Warm Duck Salad with Seasonal Greens


Cooking with One Chef One Critic

  • Yield: 4 Servings


  • 4 duck legs
  • 4 tsp (20 mL) commercial teriyaki sauce
  • 3 cloves garlic, sliced
  • 1 tsp (5 mL) orange zest
  • ½ cup (125 mL) grapeseed oil
  • seasonal greens
  • balsamic vinegar
  • ½ cup (125 mL) toasted pine nuts
  • salt and pepper
  • sourdough bread croutons
How to Make It
  1. Bone duck legs and remove skin. Dice duck skin and fry in hot pan until very crispy. Drain fried skin on paper towels. Cut duck meat into thin strips and marinate in mixture of teriyaki sauce, garlic, and orange zest. Cover and place in refrigerator for at least 1 hour.
  2. Heat grapeseed oil in frying pan on medium high. Quickly sauté duck meat, not allowing it to stick to pan. Toss greens with vinegar, pine nuts, salt, and pepper. Add duck meat to salad and gently toss. Serve salad topped with croutons and crispy duck skin.

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