Warm duck salad with Earl Grey dressing

Layers of crisp-skinned, rosy duck over bitter-sweet chicory and soft salad leaves with a fragrant Earl Grey dressing. The tea, honey and balsamic give a gentle smoky sweetness that seeps into the leaves, while walnuts and Manchego add crunch and richness.

Prep: less than 30 mins

Cook: 10 to 30 mins

Serves: Serves 2

Dietary: Egg-free, pregnancy-friendly

By Matt Tebbutt
From Saturday Kitchen Recipes

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This warm duck salad with Earl Grey dressing balances richer elements like duck fat, walnuts and Manchego with plenty of chicory and mixed salad leaves. The duck brings protein and iron, while the nuts and olive oil add unsaturated fats. The Earl Grey, honey and balsamic dressing does contribute some sugar and extra fat from the duck juices, so treat it as a satisfying main salad rather than a light side and keep the portion of cheese modest.

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Equipment

• Frying pan
• Roasting tin
• Sharp knife 🛒 Check out Amazon’s Choice
• Chopping board
• Tongs
• Small frying pan
• Large mixing bowl 🛒 Check out Amazon’s Choice
• Measuring jug
• Spoon for basting
• Serving plates

Method

1. Heat the oven so it is ready when your duck needs finishing. Set the oven to 220C/200C Fan/Gas 7 and let it come up to temperature while you start the duck on the hob.
2. Score and season the duck so the fat renders properly and the skin crisps. Using a sharp knife, lightly score the duck skin in a criss-cross pattern, taking care not to cut into the meat, then rub in a good pinch of salt.
3. Render the duck fat slowly to get that lovely golden skin. Place the duck breast skin-side down in a cold frying pan, then turn the heat to medium. Let the fat gently melt out and the skin turn deep golden, which should take around 10 minutes; pour off excess fat into a heatproof bowl as you go and save some for the dressing.
4. Set up the roasting base so the duck finishes evenly. Lay the onion or potato slices in a small roasting tin to act as a “trivet”, then lift the duck breast from the pan and sit it skin-side up on top of the slices.
5. Glaze and season the duck for a sweet, herby crust. Brush the top of the duck with runny honey, scatter over the chopped thyme and twist over some black pepper so the flavours cling to the warm fat.
6. Roast the duck briefly to keep it tender and pink. Slide the tin into the hot oven and roast for 6–8 minutes, depending on the size of the breast and how pink you like it. Once done, lift the duck to a warm plate and let it rest for about 10 minutes so the juices settle.
7. Reduce the Earl Grey to form the base of your dressing. Pour the strong Earl Grey tea into a small frying pan and simmer it gently until reduced by about half; this concentrates the tea flavour without making it harsh.
8. Whisk in the dressing flavours so it comes together smoothly. Take the pan off the heat and stir in the honey, balsamic vinegar, Dijon mustard, olive oil and about 1 tablespoon of the reserved duck fat. Whisk until the mixture looks glossy and emulsified, then taste and season with salt and pepper.
9. Toss the salad leaves so they are lightly coated and still perky. Put the red chicory, white chicory and mixed salad leaves into a large mixing bowl, drizzle over enough warm Earl Grey dressing to coat, and gently toss with your hands or tongs until everything is glistening but not soggy.
10. Slice the rested duck into neat pieces for serving. Using a sharp knife, cut the duck breast across the grain into thin slices, keeping the crisp skin attached to each piece where you can.
11. Build the warm duck salad so every plate feels generous. Divide the dressed chicory and salad leaves between two plates, then fan the sliced duck over the top. Finish with the toasted chopped walnuts and shaved Manchego scattered over the warm duck salad, letting some land on the leaves so every forkful has a mix of textures.