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Seared Duck Breast Salad with Raspberry Vinaigrette

Seared Duck Breast Salad with Raspberry Vinaigrette
Recipe type: Entrees
Raspberry Vinaigrette:
  • 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
Raspberry Vinaigrette
  1. Set a fine mesh sieve over a bowl.
  2. 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.
  3. Add olive oil, red wine vinegar, chopped shallot, Swerve, mustard, salt and pepper and blend until well combined.
  4. Refrigerate until ready to use.
  5. Makes about 1 cup (8 2 tbsp servings)
  1. Score duck skin in cross-hatch pattern, careful not to cut into meat. Sprinkle all over with salt and pepper.
  2. 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.
  3. Let duck rest 3 minutes before carving.
  4. In the meantime, divide spinach among 4 plates, sprinkle with goat cheese, raspberries and pecan halves.
  5. Carve duck in thin slices and arrange half of each breast on each plate. Drizzle with Raspberry Vinaigrette as desired.


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