Warm Duck Salad With Roasted Beetroot

October 29, 2024

45

medium

4

  • Preheat Oven & Roast Beets:
    • Preheat your oven to 200°C (400°F).
    • Scrub the beets clean, trimming off any stems. Wrap each beet tightly in aluminum foil and place on a baking sheet.
    • Roast in the oven for 30–40 minutes, until tender when pierced with a knife.
  • Prepare Orange Zest:
    • While the beets cook, use a vegetable peeler to remove strips of orange zest, avoiding the white pith. Stack the strips and slice into thin ribbons. Set aside.
  • Prepare Duck Breasts:
    • Pat the duck breasts dry and score the skin in a crosshatch pattern, being careful not to cut into the meat.
    • Rub salt into the skin side only.
    • Place the duck, skin-side down, in a clean, cold skillet (no oil needed). Turn the heat to medium.
  • Render Duck Fat & Sear:
    • As the pan heats, the fat will render, and the skin will brown. Keep the heat between medium and medium-high to avoid burning.
    • When the skin is deep golden brown, flip the duck breasts and cook for another 2–3 minutes until the other side is golden.
    • Set the duck aside and cover with foil to rest for at least half the cooking time (e.g., if cooked for 6 minutes, rest for 3 minutes).
  • Make the Vinaigrette:
    • Juice the zested orange into a bowl, yielding about 5–6 tablespoons of juice.
    • Add 2 tablespoons of high-quality extra-virgin olive oil, 4 teaspoons of balsamic vinegar, and salt and pepper to taste. Whisk until emulsified and set aside.
  • Prepare the Beets:
    • Once the beets are cool enough to handle, use the foil to rub off the skins (wear gloves if desired to avoid staining).
    • Cut the beets into bite-sized pieces and place in a bowl. Drizzle with 2 tablespoons of the vinaigrette and 2 teaspoons of honey. Toss well.
  • Slice Duck & Assemble Salad:
    • Thinly slice the rested duck. It should be tender and pink.
    • Layer a salad base with mixed greens, nuts, cheese, sliced duck, and dressed beets.
    • Suggested toppings: arugula with fresh basil or mint, mandarin segments, toasted almond flakes or pine nuts, and either shaved Parmesan or crumbled feta/goat cheese.
  • Finish & Serve:
    • Garnish with the orange zest ribbons.
    • Drizzle the remaining vinaigrette over the salad and serve immediately. Enjoy!
Reviews

Ingredients:

Adjust Servings
500g duck breast meat - skin left on ( - 1.1 pound), ( 2slabs)
300g baby beets ( -)
1 orange zest
2teaspoons honey
1teaspoon salt
3cups arugula greens
4tablespoons pine nuts toasted
1can mandarin orange segents drained, ()
1Bunch mint fresh
4servings feta cheese crumbled, shaved
6 juice of orange
2tablespoons extra virgin olive oil
4teaspoons balsamic vinegar
4servings salt and pepper to taste

Directions

1.
Preheat Oven & Roast Beets
1. Preheat your oven to 200°C (400°F). | 2. Scrub the beets clean, trimming off any stems. Wrap each beet tightly in aluminum foil and place on a baking sheet. | 3. Roast in the oven for 30–40 minutes, until tender when pierced with a knife.
Mark as complete
2.
Prepare Orange Zest
While the beets cook, use a vegetable peeler to remove strips of orange zest, avoiding the white pith. Stack the strips and slice into thin ribbons. Set aside.
Mark as complete
3.
Prepare Duck Breasts
1. Pat the duck breasts dry and score the skin in a crosshatch pattern, being careful not to cut into the meat. | 2. Rub salt into the skin side only. | 3. Place the duck, skin-side down, in a clean, cold skillet (no oil needed). Turn the heat to medium.
Mark as complete
4.
Render Duck Fat & Sear
1. As the pan heats, the fat will render, and the skin will brown. Keep the heat between medium and medium-high to avoid burning. | 2. When the skin is deep golden brown, flip the duck breasts and cook for another 2–3 minutes until the other side is golden. | 3. Set the duck aside and cover with foil to rest for at least half the cooking time (e.g., if cooked for 6 minutes, rest for 3 minutes).
Mark as complete
5.
Make the Vinaigrette
1. Juice the zested orange into a bowl, yielding about 5–6 tablespoons of juice. | 2. Add 2 tablespoons of high-quality extra-virgin olive oil, 4 teaspoons of balsamic vinegar, and salt and pepper to taste. Whisk until emulsified and set aside.
Mark as complete
6.
Prepare the Beets
1. Once the beets are cool enough to handle, use the foil to rub off the skins (wear gloves if desired to avoid staining). | 2. Cut the beets into bite-sized pieces and place in a bowl. Drizzle with 2 tablespoons of the vinaigrette and 2 teaspoons of honey. Toss well.
Mark as complete
7.
Slice Duck & Assemble Salad
1. Thinly slice the rested duck. It should be tender and pink. | 2. Layer a salad base with mixed greens, nuts, cheese, sliced duck, and dressed beets. | 3. Suggested toppings: arugula with fresh basil or mint, mandarin segments, toasted almond flakes or pine nuts, and either shaved Parmesan or crumbled feta/goat cheese.
Mark as complete
8.
Finish & Serve
1. Garnish with the orange zest ribbons. | 2. Drizzle the remaining vinaigrette over the salad and serve immediately. Enjoy!
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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