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Duck Breast Salad with Cherries & Arugula

Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

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.

For the Salad
 2 duck breasts, skin-on (about 6 oz each)
 5 oz arugula (or baby arugula)
 1 cup fresh cherries, pitted and halved (or use thawed frozen cherries)
 ¼ cup toasted hazelnuts or walnuts, roughly chopped
 ¼ cup crumbled goat cheese or shaved parmesan (optional)
 1 small shallot, thinly sliced
For the Cherry Vinaigrette
 ¼ cup olive oil
 2 tbsp red wine vinegar
 1 tbsp cherry preserves or pomegranate molasses
 1 tsp Dijon 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

Nutrition Facts

4 servings

Serving size