Seared Duck Breast Salad

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Chef Paul Mattison's Seared Duck Breast Salad with baby arugula, roasted sweet potato, pine nuts, oranges, Gorgonzola, warm sherry vinaigrette

serves 4

  • 4 duck breasts
  • 1 teaspoon thyme, chopped
  • 2 tablespoons clarified butter
  • 2 sweet potatoes
  • 1 tablespoon extra virgin olive oil
  • 8 cups baby arugula, washed, dried
  • 4 tablespoons pine nuts, toasted
  • 2 oranges, peeled, cut into segments
  • 6 tablespoons crumbled Gorgonzola
  • warm sherry vinaigrette, as needed warm
  • salt and black pepper, as needed


Preheat oven to 450 degrees F. Peel the sweet potato and dice small. Toss the sweet potato in olive oil and season with salt and pepper. Spread the sweet potato on a roasting tray and roast for about 7-8 minute or until tender and set aside. In a Teflon pan place duck breast skin side down and render out fat over low heat until duck skin is crispy. Flip duck breast and sear other side until desired temperature is reached. Set duck breast aside and let rest for about 6 minutes, slice before serving. Next divide arugula evenly in the center between 4 plates. Place a breast on each plate. Then, drizzle the warm vinaigrette over each salad.(the vinaigrette recipe should yield more than you need). Finally top each salad with pine nuts, oranges, and Gorgonzola. Serve.

Warm Sherry Vinaigrette

  • 1 garlic cloves
  • 3 tablespoons cream Sherry
  • 2 tablespoons white-wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon shallot, finely chopped
  • ½ teaspoon sugar
  • 1/3 cup olive oil (not extra-virgin)


Mince and mash garlic to a paste with 1/4 teaspoon salt. Cook Sherry, vinegar, mustard, shallot, garlic paste, and sugar in a small saucepan over medium-low heat, whisking, until heated through. Add oil in a slow stream, whisking until emulsified. Serve immediately. (Can be made the day ahead, just heat through before serving)