Ina Fridays: Warm Duck Salad

Welcome once again to our Ina First Friday posts! This month it's SSS....soup, salad or side. I chose salad because I had made this duck salad for guests a while back and never posted it. Where did I get the duck breasts? From D'Artagnan, of course. After seeing Ina make this on her show, I ordered ahead for the luncheon and while I usually have a recipe rehearsal before I serve a new dish, there was no need with this salad....it was perfect. Don't overcook the duck....it should be medium rare. I'm originally from Michigan and my father and grandfather were both duck hunters, so we had wild duck often when I was young. One thing I learned early: never overcook it.

If you are not a fan of duck you could use slices of chicken or turkey, but frankly, the salad would lose it's originality wouldn't it? My guests loved it. Have fun with it is what I say.

Warm Duck Salad
2006, Barefoot Contessa at Home

2 boneless duck breasts, skin on (about 12 to 14 ounces each)
Kosher salt
1 tablespoon minced shallots
2 1/2 tablespoons good sherry vinegar
1 teaspoon grated orange zest
1/2 cup good olive oil
3 heads Belgian endive
3 ounces mache or other delicate baby lettuce
fresh orange sections, to taste
1/2 pint fresh raspberries
1 cup toasted whole pecan halves

Preheat the oven to 400 degrees F. 

Place the duck breasts on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes, until medium-rare. Remove from the oven, cover tightly with aluminum foil, and allow to sit for 10 to 15 minutes. Remove and discard the fat and skin on top (unless you're making cracklings), slice the duck, and then cut the slices crosswise into julienned pieces.

Meanwhile, in a small bowl, combine the shallots, sherry vinegar, orange zest, and 1 1/2 teaspoons of salt. Whisk in the olive oil and set aside.

For the salad, trim the bottom half-inch from the endive and cut them diagonally into 1/2-inch slices. Separate the leaves and discard the cores. Place the slices in a large salad bowl. Add the mache leaves, oranges, raspberries, and toasted pecans. Toss with enough dressing to moisten. Gently toss in the warm duck meat and serve immediately. 

Ina Fridays participants:

Nancy from mypicadillo.com  
Veronica from mycatholickitchen.com
Ansh from spiceroots.com  



  1. Barbara this dalad look really delicious!

  2. I love duck with salad. There's something about the rich meat and the greens and vinegar that's a marriage made in heaven. Yes, MRare or Rare.

    I was re-heating some once and walked away too long... blech. Dry and rubbery. I should have made a salad! Your crowd must have been terribly happy with your dish... lucky them!

  3. We love duck and consequently I know we would love this salad. We are having an impossible time finding duck in local stores without it being pre-flavored (ugh). Guess I'm going to have to resort to the internet.

  4. I am definitely a fan of duck. This is a great salad.


  5. A beautiful and delicious salad, Barbara. Love all the flavours in this salad.

  6. Terrific! Duck is so tasty and pairs perfectly well with salad.



  7. Warm salads are under-rated - this one looks lovely! We sometimes add a can of drained puy lentils to the pan while the duck is resting to make it a bit more substantial.

  8. Nothing worse than overcooked duck. It's like eating an old shoe!

  9. My mouth is literally watering as I read this! I LOVE DUCK and I love it with a bit of a crispy surface..how they make it that way, I don't know, but bring it on.

    GOOD TO SEE YOU BARBARA! Do come to visit our links for the France tour; if you do think of joining (I would love to have you) YOU CAN POST A RECIPE! Deana from LostPastRemembered is joining and I can't wait to see what she will be cooking up!

    Happy weekend my dear. Anita

  10. I don't mind duck once in a while. This looks fabulous!

  11. I like duck anytime and my husband likes to cook it. We're making this--how beautiful, Barbara! Happy Ina Friday.

  12. AWESOME! I think you have a great repertoire of French inspired recipes that will give our readers a delicious experience; we are all gonna need a little snack break as we visit everyone! I will put you on my list. And yes, France itself is a moveable feast....

  13. I love duck and Ina's recipes never disappoint. What a delightful luncheon and lucky guests!

  14. I have a friend who is a duck hunter and I love it - this will be a new way to serve it.

    I agree about serving it rare, overdone duck tastes a little like dirt to me...

  15. How fabulous does this look! I made an Asian version recently but this would be just as welcome in this household for dinner :D

  16. I have never cooked Duck and have only eaten it a few times. But this is such a lovely, easy salad that I feel like trying it.

  17. Such a lovely salad my friend, I bet the duck is fantastic!

    Choc Chip Uru

  18. This is so unfair. Is it possible to crave duck for breakfast? I'm so impressed that you do recipe rehearsals. I usually wing it, and suffer the consequences!

  19. i'm not sure i like duck, but i know i like all the other components of this salad! i may have to be a wimp and use chicken instead. :)

  20. Hi Barbara,

    Your guests must have enjoyed the duck salad.
    I made one a while back and we loved it and such a good way to serve for summer.

    Happy new week

  21. Oh what a lovely salad! I am glad you are with me on #inafriday

  22. I adore duck and I remember seeing the episode where Ina made this and thinking, I wish I were invited to that luncheon! I guess next best thing is to make it myself.

  23. I am a big fan of duck! This salad looks simply delicious! I'll have it for lunch, dinner, and anytime I want a snack! Gourmet food!



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