Description
A delicious and flavorful Duck Skin Salad with roasted beets and horseradish cream dressing.
Ingredients
Scale
- 4 duck breasts, skin on
- 2 medium beets, roasted and peeled
- 4 cups mixed salad greens (arugula, spinach, and frisée)
- 1/4 cup thinly sliced red onion
- 1/4 cup crumbled goat cheese
- 2 tablespoons horseradish cream
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F. Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
- Place the duck breasts skin-side down in a cold, oven-safe skillet. Turn the heat to medium and cook for about 6-8 minutes, allowing the fat to render and the skin to become crispy.
- Flip the duck breasts and transfer the skillet to the preheated oven. Roast for 8-10 minutes for medium-rare. Remove from the oven and let rest for 5 minutes before slicing.
- While the duck rests, prepare the dressing by whisking together the horseradish cream, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper in a small bowl.
- Slice the roasted beets into wedges. In a large bowl, combine the mixed greens, sliced red onion, and beet wedges. Drizzle with the dressing and toss gently to combine.
- To serve, divide the salad among plates, top with sliced duck breast, and sprinkle with crumbled goat cheese.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the dressing.
- Substitute the goat cheese with feta or blue cheese for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg