I love the idea of a good salad. They are simple to put together, and can be immensely satisfying under the right conditions. For me, a salad should be about varying tastes and textures, while still fairly satiating; after all, nothing’s worse than sitting down to 15 minutes of chewing and not feeling satisfied. In terms of satiety, duck breast is pretty high up there – it only takes a little to feel full, especially compared to something leaner like chicken breasts.
• Prep time: 5 minutes
• Cook time: 25 minutes
• Yield: Serves 4
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 pinch pepper
• 1 pinch fresh parsley, chopped
• 2 dashes salt, more to taste
• 6oz bacon, sliced
• 2 duck breasts
• salt and pepper to season
• 2 heads romaine lettuce, chopped
• 2 apples, thinly sliced
- Combine the vinaigrette ingredients and stir until well-mixed, then set aside. Score the duck’s fat in a crisscross pattern, being careful not to pierce the meat. Season the duck breasts with salt and pepper, then set aside. Cook the bacon until crispy, about 8 minutes, then set aside to drain on paper towels.
- Preheat the oven to 400F. Place the duck breasts skin-side-down in a cold skillet, then turn the heat on to med/high. Sauté until the skin is crispy and golden, about 10 minutes, reducing heat as needed to prevent splattering. Flip and sear for one more minute, then transfer the skillet and breasts to the oven and roast until cooked to your liking, about 4 minutes for medium and 7 minutes for medium-well (see note below about doneness). Remove from the oven and skillet, and set aside to rest while you prepare the rest of the salad.
- Re-stir the vinaigrette then toss it with the lettuce. Divide the lettuce into four bowls then divide the bacon and apple sliced into the bowls. Thinly slice the duck breasts then distribute the breast pieces onto the salads, then serve.
This great family recipe is thanks to The-Domestic-Man Recipes at https://thedomesticman.com/2014/12/23/apple-bacon-and-duck-breast-salad/