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.
Pat duck breasts dry. Score the skin in a crosshatch pattern (without cutting into the meat). Season both sides with salt and pepper.
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.
Whisk together olive oil, red wine vinegar, cherry preserves, mustard, salt, and pepper until emulsified.
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.
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Wine: A Pinot Noir, Beaujolais, or chilled Lambrusco
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Side: Rustic bread or farro pilaf
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Seasonal twist: Swap cherries for figs or roasted grapes in the fall
Ingredients
Directions
Pat duck breasts dry. Score the skin in a crosshatch pattern (without cutting into the meat). Season both sides with salt and pepper.
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.
Whisk together olive oil, red wine vinegar, cherry preserves, mustard, salt, and pepper until emulsified.
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.
-
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