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Spicy Duck Salad with Avocado-Tarragon Dressing

Ingredients

  • 4 boneless duck breast halves skin intact or removed – your choice
  • salt and freshly ground pepper
  • 1 tablespoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 2 tablespoons vegetable oil
  • 4 handfuls mixed greens
  • 2 ripe tomatoes cut into wedges
  • 1/2 red onion thinly sliced into rings
  • 1/2 cup blue cheese crumbles
  • 1/2 cup pecans or walnuts lightly toasted in a 325 degree oven

Dressing

  • 1 egg yolk optional
  • 1 teaspoon lime juice
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1/4 cup olive oil
  • 1 avocado; peeled seeded and diced
  • 1 teaspoon fresh tarragon chopped
  • salt and pepper to taste

Instructions

  • Season duck liberally with salt and pepper. Combine next 4 ingredients in a plastic bag. Add duck breasts and shake bag to coat evenly. Heat oil in a skillet over medium-high heat. Sear duck breasts on both sides until medium-rare. Remove from pan and let stand for 5 minutes. To prepare dressing, add first 5 ingredients to a blender or food processor and process until smooth. While motor is running, add oil slowly in a thin stream until dressing is smooth and oil is emulsified. Add avocado and tarragon and process until smooth (have I used the word “smooth” enough yet?). Season with salt and pepper.
  • Slice the duck thinly. Place the lettuce in a large bowl and toss with dressing to coat. Use a little dressing at a time. You probably will not need all of the dressing! Place the lettuce on plates. Arrange sliced duck, tomato and onion over lettuce. Top with blue cheese crumbles and pecans.