Duck Salad


Serves 4

5 oz arugla
1/3 cup oil
2 cloves garlic, smashed
1 sprig rosemary
1 lb duck breast cut into 1/1 x 1" pieces
1 large shallot, sliced crossways
1 1/2 tbsp balsamic vinegar
1 1/2 tbspt red wine vinegar
salt, pepper


Saute the duck with 3/4 tsp salt, 1/2 tsp pepper for a couple of minutes.

Arrange the cooked duck over the argula.

Then, add the sliced shallots to the pan. Add the vinegar and 1/4 tsp salt and 1/4 tsp pepper. Cook for two minutes.

Pour the dressing over the salad and serve immediately.


Chris Grant cooking in the Loire Valley - Duck Salad

Chris Grant

On our 2011 Trip through France, Chris Grant made this great, simple and delicious Duck Salad a couple of times. Great as an starter or a meal in itself.