Time: 35 min.
Complexity: easily
Servings: 4-6

A wonderful salad for the holiday table. Slices of roasted duck breast are tossed with endive, oranges, raspberries, and pecans in a tart sherry-based vinaigrette. All the flavors are fresh, vibrant, and complement each other perfectly.

Ingredients:

• 2 boneless duck breasts with skin (approximately 350–400 g each)
• 1 tbsp. chopped shallots
• 2.5 tbsp sherry vinegar
• 1 tsp. grated orange zest
• 0.5 cups olive oil
• 3 heads of Belgian endive
• 90 g of tender lettuce
• Navelin oranges, peeled, halved and cut into half-moon slices
• 1 cup fresh raspberries
• 1 cup toasted whole pecan halves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

duck breast, shallots, sherry vinegar, Orange zest, endive salad, lettuce, Oranges, raspberry, pecans

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Preparation:

Step 1
• Preheat oven to 200°C.
Step 2
• Place the duck breasts skin-side up on a baking sheet. Season with salt and roast for about 20 minutes, until medium-rare. Remove from the oven, cover tightly with foil, and let rest for 10–15 minutes. Trim any fat and skin, slice the duck, and then cut the slices crosswise into strips.
Step 3
• Meanwhile, in a small bowl, combine the shallots, sherry vinegar, orange zest, and 1.5 teaspoons of salt. Stir in the olive oil and set aside.
Step 4
• Trim 1 cm off the bottom of each endive head and slice diagonally into 1 cm thick slices. Separate the leaves and discard the cores. Place the endives in a large salad bowl. Add the lettuce leaves, oranges, raspberries, and toasted nuts. Toss with just enough dressing to moisten. Gently stir in the warm duck meat and serve immediately.

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