Duck Salad with Raspberry Walnut Vinaigrette & Bleu Cheese

As seen in the Food Network magazine


Prep Time {10 min}

Cook Time {7 min }

Serving Size {1 serving}


1/2 cup Maple Leaf Farms Roast Half Duck Meat*, shredded
3 cups Mesclun Lettuce Mix
1/8 cup Bleu Cheese Crumbles
1/3 cup Halved Cherry Tomatoes
1/4 cup Spiced Walnuts (recipe follows)
Fresh Raspberries
1/4 cup Raspberry Walnut Vinaigrette
Salt & Pepper to taste

Spiced Walnuts: (2 Cups)
2 Tbsp. Butter
1/2 tsp. Ginger Powder
1/2 tsp. Chili Powder
1/4 tsp. Cayenne Pepper
2 Tbsp. Sugar
1 Tbsp. Honey
2 cups Walnut Halves


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1. Toss mesclun lettuce, bleu cheese, cherry tomatoes, walnuts and vinaigrette. Season with salt and pepper.

2. Arrange salad on plate. Top with duck meat. Garnish with raspberries.

Spiced Walnuts:

1. Line baking sheet with foil. Spray with cooking spray.

2. Melt butter in large non-stick saute pan; add ground spices and cook briefly until fragrant. Add sugar and honey. Melt sugar. Add nuts and cook until nuts are well coated and slightly darker in color, about 5 minutes.

3. Place on baking sheet and spread out to dry.

*Rotisserie Half Duck may be substituted for Roast Half Duck.

Reviews  { write a review }


I made this tonight using my own pan seared duck breast with salt and pepper and it was AMAZING! The only thing I did not like was when spicing the walnuts, they seemed to burn, and not caramelize, very quickly. I had my stove set to low, to try and avoid it. It was also my first time cooking duck breast.