Marinated Duck Salad

You can serve the sliced duck warm or cold, as long as you didn’t cook it too long. Cook the duck past medium-rare and the meat will be tough and chewy. This recipe is a long-overdue request from Sacramento’s David Oshima, who’s patience certainly must come in handy in the field. You can replace the blender with a bowl and whisk.

Marinated Duck Salad


  • 4 large duck breast halves skin removed
  • 1/3 cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 3 garlic cloves minced
  • 2 teaspoons honey
  • 1 lemon juice only
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 2/3 cup olive oil
  • 1/4 cup fresh basil chopped
  • 4 large handfuls cleaned and washed spinach leaves
  • 1/2 medium red onion sliced into thin rings
  • 1 small red bell pepper thinly sliced
  • 1 1/2 cups mushrooms thinly sliced


  • In a blender, add balsamic vinegar and next 7 ingredients. Process for 5 seconds. Keep motor running and add oil in a thin stream until emulsified to make dressing/marinade.
  • Place duck breasts in a bowl and toss with some of the marinade.
  • Cover and refrigerate for at least 1 hour and up to 12 hours. Remove duck breasts from marinade and broil, grill or pan-sear until medium-rare.
  • Allow to rest for several minutes before slicing thinly across the grain.
  • In a large bowl, combine remaining ingredients and toss with enough dressing to lightly coat contents of bowl.
  • Mound salad on plates and top with sliced duck. Drizzle additional dressing over duck and serve.

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