Gordon Ramsay Duck Breast Salad Recipe 

This easy duck breast salad is fresh, flavorful, and perfect for a light meal. The crispy duck pairs well with crunchy walnuts, tender potatoes, and a simple French dressing. Serve it with fresh bread and a glass of chilled rosé for a delicious meal.

Ingredients Needed:

For the Salad:

• 2 Gressingham Duck® breasts
• 100g mixed salad leaves
• 1 pack of little gem lettuce
• 100g green beans
• 8 new potatoes, cooked with a sprig of mint and sea salt
• 50g toasted walnuts
• 1 small bunch chives

For the French Dressing:

• 3 tbsp wine vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 6 tbsp olive oil
• 3 tbsp walnut oil
• Sea salt and freshly ground black pepper

How To Make Duck Breast Salad Recipe?

1. Cook the potatoes: Boil the new potatoes with a sprig of mint and a pinch of sea salt until soft. Drain and set aside.
2. Make the dressing: Whisk the wine vinegar, Dijon mustard, honey, salt, and pepper in a bowl. Slowly add the olive oil and walnut oil while whisking until smooth.
3. Toast the walnuts: If not pre-toasted, place the walnuts in a dry pan over medium heat and toast for 2–3 minutes. Set aside.
4. Prepare the duck: Score the skin of the duck breasts with a sharp knife (6–8 cuts). Sprinkle both sides with sea salt.
5. Cook the duck: Place the duck skin-side down in a cold pan over low to medium heat (no oil). Cook for 6 minutes until the skin is golden and crispy. Flip and sear for 1 minute on the other side.
6. Roast the duck: Transfer the duck to a roasting tray, skin-side down. Roast in a preheated oven at 220°C (Fan 200°C, Gas Mark 7) for 10–20 minutes, depending on how well you like it cooked.
7. Rest the duck: Remove from the oven and let it rest for 5–10 minutes before slicing.
8. Assemble the salad: Cook the green beans in boiling water for 2–3 minutes until tender, then drain. Toss the salad leaves, little gem lettuce, cooked potatoes, and green beans with the dressing.
9. Serve the salad: Divide onto two plates, top with sliced duck, and sprinkle with toasted walnuts and snipped chives.

Recipe Tips:

• Score the duck skin properly: Make 6–8 deep cuts into the skin, but don’t cut into the meat. This helps the fat melt away, making the skin extra crispy.
• Start cooking the duck in a cold pan: Place the duck skin-side down in a cold pan before turning on the heat. This allows the fat to render slowly, giving you crispy skin without burning.
• Don’t skip the resting time: After cooking, let the duck rest for 5–10 minutes before slicing. This keeps the meat juicy and tender.
• Dress the salad just before serving: If you add the dressing too early, the salad leaves can become soggy. Toss everything together right before serving for the best texture.
• Slice the duck correctly: Use a sharp knife and slice the duck against the grain into thin pieces. This makes it more tender and easier to eat.

How To Store & Reheat Leftovers?

• Refrigerate: Let the duck cool first. Then, put it in an airtight container and store it in the fridge for up to 3 days. Keep the salad separate and add the dressing only when serving.
• Freeze: You can freeze the cooked duck breast. Wrap it well and keep it in the freezer for up to 2 months.
• Reheat: Heat a non-stick pan over medium heat. Place the sliced duck skin-side down and warm for 2–3 minutes, flipping once to heat evenly.

Nutrition Facts:

• Calories: 550 kcal
• Total Fat: 40g
• Saturated Fat: 10g
• Cholesterol: 120mg
• Sodium: 300mg
• Potassium: 450mg
• Total Carbohydrate: 20g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 35g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Duck Ravioli Recipe 
• Gordon Ramsay Duck Noodles Recipe 
• Gordon Ramsay Potato Crab Salad Recipe