This recipe is prepared very easily and, in my opinion, is a lovely alternative way to prepare duck breast! I adore the slightly spicy vinaigrette with a good taste of orange and ginger - it pairs really well with duck. For greens, I chose rosa chicory and baby spinach, but arugula or baby kale would be very good here too! Go make ittt!
Servings: 2-4
Preparation: 45 minutes
Cooking: 10 minutes
Ingredients:
- 1 duck breast
- 1 tsp kosher salt
- Rosa chicory lettuce
- Baby spinach
- Fresh mint leaves, for serving
Sauce:
- 3 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 red chili pepper, thinly sliced
- About ½ inch piece of fresh ginger, grated
- Juice and zest of one cara cara orange
- A pinch of kosher salt
- Freshly ground black pepper, to taste
Steps:
- Season the duck breast with salt and let it rest in the refrigerator for about 30 minutes.
- Meanwhile, assemble the vinaigrette by mixing all the ingredients in a bowl.
- Slice the rosa lettuce leaves in half and mix with the baby spinach in a bowl. Set aside.
- Pat dry the duck breast with a paper towel and heat a cast iron skillet over medium-high heat. Place the duck breast fat side down in the skillet and cook for 10 minutes. Check the fat after 5 minutes and reduce the heat if it's getting too golden. Flip and cook for 3 minutes. Remove to a plate and let it rest for at least 5 minutes.
- Slice the duck breast thinly with a sharp knife and transfer to the vinaigrette bowl. Mix well.
- To serve, arrange the chicory and spinach on a large serving plate, add the duck pieces all over the greens. Drizzle with vinaigrette and garnish with fresh mint leaves. SO good.