This vibrant salad showcases perfectly seared duck breast atop a bed of peppery arugula, paired with sweet cherries, toasted nuts, and a zesty cherry vinaigrette. It’s a modern French bistro moment in every bite.
Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
For the Salad
2duck breasts, skin-on (about 6 oz each)
5ozarugula (or baby arugula)
1cupfresh cherries, pitted and halved (or use thawed frozen cherries)
¼cuptoasted hazelnuts or walnuts, roughly chopped
¼cupcrumbled goat cheese or shaved parmesan (optional)
1small shallot, thinly sliced
For the Cherry Vinaigrette
¼cupolive oil
2tbspred wine vinegar
1tbspcherry preserves or pomegranate molasses
1tspDijon mustard
Salt & freshly cracked black pepper, to taste
Score and Season the Duck
1
Pat duck breasts dry. Score the skin in a crosshatch pattern (without cutting into the meat). Season both sides with salt and pepper.
Render and Cook the Duck
2
Place duck breasts skin-side down in a cold skillet. Turn heat to medium and cook 7–9 minutes, until most of the fat has rendered and the skin is deeply golden and crisp. Flip and cook 3–5 minutes more (internal temp: 130–135°F for medium-rare). Remove from heat and rest 5 minutes before slicing thinly across the grain.
Make the Vinaigrette
3
Whisk together olive oil, red wine vinegar, cherry preserves, mustard, salt, and pepper until emulsified.
Assemble the Salad
4
In a large bowl, toss arugula with sliced shallots, cherries, and a drizzle of vinaigrette. Plate the salad and top with sliced duck breast, nuts, and cheese if using. Drizzle more vinaigrette over the top.
Pairing Tips
5
Wine: A Pinot Noir, Beaujolais, or chilled Lambrusco
Side: Rustic bread or farro pilaf
Seasonal twist: Swap cherries for figs or roasted grapes in the fall
Ingredients
For the Salad
2duck breasts, skin-on (about 6 oz each)
5ozarugula (or baby arugula)
1cupfresh cherries, pitted and halved (or use thawed frozen cherries)
¼cuptoasted hazelnuts or walnuts, roughly chopped
¼cupcrumbled goat cheese or shaved parmesan (optional)
1small shallot, thinly sliced
For the Cherry Vinaigrette
¼cupolive oil
2tbspred wine vinegar
1tbspcherry preserves or pomegranate molasses
1tspDijon mustard
Salt & freshly cracked black pepper, to taste
Directions
Score and Season the Duck
1
Pat duck breasts dry. Score the skin in a crosshatch pattern (without cutting into the meat). Season both sides with salt and pepper.
Render and Cook the Duck
2
Place duck breasts skin-side down in a cold skillet. Turn heat to medium and cook 7–9 minutes, until most of the fat has rendered and the skin is deeply golden and crisp. Flip and cook 3–5 minutes more (internal temp: 130–135°F for medium-rare). Remove from heat and rest 5 minutes before slicing thinly across the grain.
Make the Vinaigrette
3
Whisk together olive oil, red wine vinegar, cherry preserves, mustard, salt, and pepper until emulsified.
Assemble the Salad
4
In a large bowl, toss arugula with sliced shallots, cherries, and a drizzle of vinaigrette. Plate the salad and top with sliced duck breast, nuts, and cheese if using. Drizzle more vinaigrette over the top.
Pairing Tips
5
Wine: A Pinot Noir, Beaujolais, or chilled Lambrusco
Side: Rustic bread or farro pilaf
Seasonal twist: Swap cherries for figs or roasted grapes in the fall
