Winter Salad with Duck
Rich duck breast, juicy orange segments, bitter kale and crunchy walnuts make a winter salad with duck that feels like a proper meal rather than a side. The duck starts skin side down in a cold pan, so the fat melts away slowly and the skin turns crisp. The fruit and a sharp balsamic dressing cut through the richness. It takes about 45 minutes, including resting time for the meat.
- Total
- 47 min
- Prep
- 20 min
- Cook
- 17 min
- Serves
- 4
- Per serving
- 460kcal
Common mistakes with winter salad with duck
Most problems come down to heat and timing. A hot pan sears the skin before the fat has melted, leaving it chewy, so start the duck cold and give it time. The second mistake is slicing straight away: the 10-minute rest keeps the juices in the meat rather than on the leaves.
The kale needs the same patience. Massaged with oil and salt, it turns silky and sweet, and it holds up to the warm duck without wilting into mush.
Step-by-step winter salad with duck
Tap a time to start a timer.
- Start the duck Pat the duck dry with kitchen paper and score the skin in a diamond pattern, cutting through the fat but not into the meat. Season both sides with ½ tsp of the salt and the pepper. Lay the breasts skin side down in a cold frying pan, set it over a medium heat and cook for , carefully pouring off the melted fat into a heatproof jar once or twice.
- Finish cooking Turn the breasts over and cook for , until the juices run clear and the thickest part reads 75°C on a meat thermometer. Move them to a board, cover loosely with foil and rest for .
- Soften the kale While the duck rests, put the kale in a large bowl with 1 tbsp of the olive oil and a pinch of the remaining salt. Massage the leaves with your hands for about a minute, until they darken and soften.
- Prepare the fruit Cut the peel and white pith off the oranges, then cut out the segments over a small bowl to catch the juice. Add the segments, the red onion and the walnuts to the kale. Scatter in the seeds from the pomegranate.
- Make the dressing Shake the remaining 1 tbsp olive oil, the balsamic vinegar, 1 tbsp of the collected orange juice and the rest of the salt in a jar until combined.
- Slice and serve Slice the duck thinly against the grain and lay the slices on the salad. Drizzle over the dressing, toss gently and serve straight away while the duck is still warm.
Swaps and what to serve with it
Pecans or hazelnuts can take the place of the walnuts, and blood oranges give the bowl a deeper colour in January and February. Without pomegranate, use a handful of dried cranberries.
The salad is a full meal with crusty bread. If you fancy a slower, heartier duck dinner another day, try duck legs with potatoes, or for a cold, creamy salad look at classic Waldorf salad.
Common problems and fixes for Winter Salad with Duck
- The duck skin is rubbery rather than crisp.
- The pan was too hot at the start, so the fat did not melt out. Begin in a cold pan on a medium heat, let the skin render for the full 10 minutes and pour off the fat as it collects.
- The kale is tough and bitter.
- Remove the thick stalks and massage the leaves with oil and salt until they soften. Younger, curly kale is milder than older leaves.
- The salad turns soggy before you eat it.
- Dress it only at the last moment, and slice the duck after resting so the juices stay in the meat instead of running onto the leaves.
Frequently asked questions about Winter Salad with Duck
How long does duck breast take to cook for a salad?
About 16–18 minutes in a frying pan: 10 minutes skin side down and 6–8 minutes on the other side, followed by a 10-minute rest. It is ready when a thermometer reads 75°C in the middle.
Can I serve the duck pink?
Food Standards Agency advice is to cook poultry until steaming hot with no pink meat and clear juices, which is what this recipe does. Many restaurants serve duck breast pink, so that is a personal choice.
What can I use instead of kale?
Baby spinach, rocket or sliced red cabbage all work. Leave out the massaging step for softer leaves and dress them just before serving.
What should I do with the duck fat?
Let it cool, strain it into a clean jar and keep it in the fridge for up to a month. It makes superb roast potatoes.
How did you like the recipe?
4.8 / 5 · 55 ratings
