Seared Duck Breast Salad with Raspberry Vinaigrette
Recipe type: Entrees
- ¾ cup fresh raspberries (frozen is fine too, just thaw first)
- ¼ cup water
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1 shallot, chopped
- 1 tbsp granulated Swerve Sweetener
- 1 tbsp Dijon mustard
- ½ tsp salt
- ¼ tsp pepper
Seared Duck Breast Salad:
- 2 4-6 ounce boneless duck breast halves
- Salt and pepper to taste
- 10 ounce bag baby spinach
- 4 ounces fresh goat cheese, crumbled
- ½ pint fresh raspberries
- ½ cup pecan halves
- Set a fine mesh sieve over a bowl.
- Combine raspberries and water in a blender and blend until smooth. Pour mixture into sieve and strain, pressing on solids to release as much juice as possible. Return juice to blender and discard solids.
- Add olive oil, red wine vinegar, chopped shallot, Swerve, mustard, salt and pepper and blend until well combined.
- Refrigerate until ready to use.
- Makes about 1 cup (8 2 tbsp servings)
- Score duck skin in cross-hatch pattern, careful not to cut into meat. Sprinkle all over with salt and pepper.
- Heat a large skillet over medium heat. Once pan is hot, place duck, skin-side down and cook without disturbing for 8 to 9 minutes. Flip breasts and continue to cook another 5 minutes for medium, or until desired doneness is reached.
- Let duck rest 3 minutes before carving.
- In the meantime, divide spinach among 4 plates, sprinkle with goat cheese, raspberries and pecan halves.
- Carve duck in thin slices and arrange half of each breast on each plate. Drizzle with Raspberry Vinaigrette as desired.