Duck Salad with Balsamic Cherries

Indulge in the exquisite flavors of this delicious warm duck salad, a delightful dish that can be enjoyed all year round. Featuring sautéed balsamic cherries, onions, fresh cherry tomatoes, and aromatic mint, this salad promises a burst of flavors. The addition of crunchy Brazil nuts adds a nutty essence and a delightful textural contrast to the salad. Whether you crave a satisfying lunch or a light dinner, this duck salad recipe is sure to satisfy your cravings. Recently updated!

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Discover My Warm Duck Salad With Cherries

Duck meat is a personal favorite of mine, offering a richer flavor compared to chicken when prepared correctly. While duck can be a bit pricey and not always readily available, I savor this delightful duck salad with balsamic cherries whenever I come across a good deal. This warm salad features duck breast and sautéed balsamic cherries and onions served over crisp salad leaves, providing a tantalizing contrast of temperatures. However, you can also enjoy these ingredients when chilled.

This scrumptious and nourishing salad exudes an air of sophistication, making it perfect for special occasions like Valentine’s Day or a romantic dinner for two (or even just for yourself).

Step By Step Guide To Making Warm Duck Salad

The complete recipe card containing ingredients and nutritional details can be found below. Here are some visual cues to assist you through the process.

• Step 1. Rinse and pat dry the duck breasts, allowing them to reach room temperature by leaving them out of the fridge for approximately 15 minutes. Season each side with sea salt.

• Step 2. Heat a large frying pan over medium heat and add coconut oil. As the pan warms up, place the duck breasts skin-side down to render off the fat and achieve crispy skin. Cooking the duck skin side down over medium heat for 15 minutes allows the fat to melt slowly and infuse flavor into the pan, where the onions and cherries will be cooked.

• Step 3. While the duck is cooking, prepare the cherries by removing the tails and halving them to remove the pits. Set aside the prepared cherries.
• Step 4. Slice the onions and tomatoes.

• Step 5. After 10 minutes of duck cooking, add the sliced onions to the pan and cook in duck fat for about 3-4 minutes, stirring occasionally. Then add the prepared cherries and cook for a few more minutes. Turn the duck breasts over to cook the flesh side for 3-4 minutes, while caramelizing the onions and cherries with balsamic vinegar.
• Step 6. Rest the duck breasts for a few minutes after cooking and transfer to a cutting board.

• Step 7. Arrange the salad on a platter, drizzle with salad dressing, and top with sliced duck breasts, caramelized onions and cherries, cherry tomatoes, mint leaves, and Brazil nuts.

Recipe Notes & Tips

If duck breast is unavailable or too expensive, you can use chicken breasts with the skin on. Adjust the cooking time for chicken to ensure it is thoroughly cooked. Consider cooking the chicken breasts longer on the flesh side to achieve the desired doneness.

Substitute Brazil nuts with almonds or pumpkin seeds for a different crunch and nutrient profile. Basil can be used in place of mint. For AIP-friendly alternatives, replace tomatoes with cucumbers or carrots.