Grilled Peach & Burrata Duck Breast Salad

A summer inspired salad featuring slices of grilled Duck Breast, sweet grilled peaches and creamy burrata. It's finished with crisp greens and a tangy balsamic drizzle -- everything you didn’t know you needed in a salad.

Ingredients

  • Salt and Pepper to Taste
  • 2 Yellow Peaches
  • 1 tbsp. Olive Oil
  • 4 Cups Mixed Greens
  • 6 oz. Burrata
  • 4 tbsp. Balsamic Glaze
  • Fresh Cracked Pepper for Garnish

Direction

  • Preheat grill to medium and set up for indirect heat.
  • Score Duck Breast skin in 1/4" intervals, being careful not to cut into the breast meat. Rotate breast and score again, making a crisscross pattern.
  • Cut peaches in half and remove pits. Lightly brush with olive oil.
  • Place Duck Breast on the grill on indirect heat and cook skin side down for 7 minutes.
  • Place peaches on the direct heat side of the grill cut side down. Grill for 3-4 minutes until you get char marks. Flip and grill for another 1-2 minutes.
  • Flip Duck Breast and move over to direct heat. Cook for 4 minutes. Let rest.
  • Thinly slice Duck Breast.
  • In a large serving bowl, add greens. Tear apart burrata and scatter across the salad. Top with grilled peaches and fan out the Duck Breast. Drizzle with balsamic glaze. Add fresh cracked pepper for garnish.
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