Duck Breast Salad: Winter Recipe

Ingredients:

• 2 duck breasts
• Salt and pepper
• 1 tablespoon olive oil
• 4 cups mixed salad greens
• 1/4 cup pomegranate seeds
• 1/4 cup toasted pecans
• 1/4 cup crumbled goat cheese
• For dressing:
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season duck breasts with salt and pepper on both sides.
3. Heat oil in a large oven-safe skillet over medium heat. Add the duck breasts, skin-side down, and cook for 5 minutes or until the skin is crispy and golden brown. Flip and cook for another 2 minutes.
4. Transfer the skillet to the oven and roast for 8-10 minutes for medium-rare. Remove from the oven and let the duck rest for 5 minutes before slicing thinly.
5. In a large bowl, toss the mixed salad greens with pomegranate seeds, toasted pecans and crumbled goat cheese.
6. Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to make the dressing. Season to taste.
7. Arrange the sliced duck breast on top of the salad and drizzle with the dressing.
8. Serve immediately.

Verdict:

This salad combines different textures and flavors that make it perfect for winter. The crispy duck skin, the sweet pomegranate seeds, and the crunchy pecans work together in perfect harmony. The creamy goat cheese adds a tangy note that complements the rest of the salad. The homemade balsamic dressing brings all the flavors together and gives a nice balance of sweet and tangy.

Serving suggestions:

This salad is a great main course for a winter dinner party. You can serve it with a glass of full-bodied red wine, such as Pinot Noir or Syrah. If you want to make it more filling, you can add some roasted sweet potatoes or butternut squash. Enjoy!