Orange Duck Salad

Salad, Winner 2000 MLF Recipe Contest, Chef William Thaw


Serving Size {6 servings}



1/4 cup Worcestershire Sauce

1 oz Raspberry Vinegar

1/4 cup Each Honey, Chopped Shallots

1/4 cup Extra Virgin Olive Oil

6- 6oz each Maple Leaf Farms Boneless Duck Breast

3 oz Marsala Wine

Creamy Orange Dressing:

8 oz Mayonnaise

8 oz Orange Marmalade

1 1/2 oz Red Wine Vinegar

1 Tbsp each Cilantro, Parsley, finely chopped

As Needed Salt, Black Pepper


12 oz Mesclun Greens


3/4 cup Pecan Halves

3 Peaches, sliced, grilled

1/2 pint Blackberries

1 1/2 cups Golden Tomato Concasse

Duck Cracklings

Golden Tomato Concasse:

3 each Golden Tomatoes, cored, seeded, peeled, diced

Salt & Fresh Ground Black Pepper to taste


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Marinade: Combine first 5 ingredients; add duck. Marinate, covered, in refrigerator overnight.

At service, remove duck from marinade. Remove skin; reserve. Grill until an internal temperature of 155°F. Resting should bring internal temperature to an ideal 160°F. Thinly slice breasts on the bias.

Sear skin, in skillet, until cooked half way; drain fat and cut skin into julienne strips. Return strips to skillet and finish cooking. When almost done, deglaze pan with Marsala wine; reduce. Remove strips (cracklings) from skillet; set aside.

Creamy Orange Dressing: Combine dressing ingredients.

To Serve: Blend greens with dressing; arrange on plate. Place peaches on front side of greens and sliced duck in front of peaches. Garnish with pecans, peaches, blackberries, concasse and duck cracklings.

Golden Tomato Concasse: Drain diced tomatoes in a colander, stirring occasionally, for 30 minutes. Season with salt and pepper.

Reviews  { write a review }


This is a yummy salad. Only substituted the cilantro with parsley as my husband does not like cilantro....very good and refreshing salad!