Warm Duck Salad with Autumnal Fruits and Balsamic Glaze

1998 Salad Winner MLF Recipe Contest, Chef Sara Waters

Serving Size {6 Servings}



6 Ounces Unsulphured Molasses

12 Ounces Lavender Honey

3 Cinnamon Sticks

6 Whole Cloves

1 Teaspoon Black Peppercorns, cracked

3-4 oz each Maple Leaf Farms Boneless Duck Breast, scored

Balsamic Glaze:

6 Ounces Dried Sour Cherries

1 1/2 Cups Zinfandel Wine

6 Juice of Pomegranates

3 Cups Balsamic Vinegar

1 1/2 Cups Clover Honey


6 Cups Zinfandel Wine

1 Cup Sugar

6 Seckel Pears, peeled, cored


6 Fresh Figs, halved

As Needed Extra Virgin Olive Oil

As Needed Black Peppercorns, cracked

Salad Greens:

6 Ounces Assorted Baby Greens


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Marinade: Combine marinade ingredients; add duck. Marinate, covered, in refrigerator 12 hours. At service, remove duck from marinade. Sear skin side down 5 minutes. Turn and finish cooking until desired doneness has been reached; thinly slice. Serve hot.

Balsamic Glaze: Combine cherries, wine and juice; soak 1 hour. Add vinegar and honey. Over low heat, reduce by half. Keep warm.

Pears: Combine ingredients. Over medium heat, poach pears 20 minutes or until tender. At service, remove pears from liquid.

Figs: Coat figs with oil and peppercorns. Grill, cut side down, 2 minutes or until soft.

To Serve: Arrange greens, pear, figs and sliced duck on plate. Drizzle duck with balsamic glaze.

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