Breast of Duck with Chicory Salad

Breast of Duck with Chicory Salad

No ratings yet
Servings: 2
Calories: 871


  • 2 duck breasts boned but with skin, each weighing 11 oz
  • 2 tbsp clarified butter
  • 1 tsp salt
  • 2 tbsp clarified butter
  • 1/2 tsp freshly ground black pepper
  • 3 heads chicory French or Belgian endive (Witloof chicory
  • 2 to matoes
  • 7 oz courgettes/zucchini)
  • 1 onion
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup
  • 2 tbsp walnut oil
  • 1 tbsp chopped chives


  • Wash and dry duck breasts, then saute for 15 minutes in clarified butter. Sprinkle with pepper and 1/2 tsp salt and leave to cool.
  • Trim chicory, wash in lukewarm water, dry and slice into rings.
  • Cut a shallow cross in skin of tomatoes, plunge into boiling water, skin and finely chop.
  • Peel and chop courgettes/zucchini). Peel onion and finely chop.
  • Combine all salad ingredients with remaining salt, lemon juice, maple syrup and oil, sprinkling chives on top.
  • Carve duck into thin slices and arrange with salad on serving platter.
Calories: 871 kcal
Carbohydrates: 43 g
Protein: 56 g
Fat: 56g
Saturated Fat: 23 g
Cholesterol: 251 mg
Sodium: 1458 mg
Potassium: 3398 mg
Fiber: 25 g
Sugar: 16 g
Vitamin A: 16040 IU
Vitamin C: 100 mg
Calcium: 414 mg
Iron: 17 mg
Ingredients Duck
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating