Duck Breast Salad with Oranges | Sonoma-Cutrer Vineyards
An elegant and delicious salad that pairs perfectly with a glass of Sonoma-Cutrer's Founders Reserve Pinot Noir.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sonomacutrer.com.
Cooking tools:
- Grater
- Chef's knife
- Mixing bowl
- Saucepan
- Whisk
- Measuring spoon
- Skillet
- Stove
- Cutting board
- Aluminum foil
Ingredients
- 3 large navel oranges
- 2 tbsp granulated sugar
- 1/4 c apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest
- 1 tbsp minced shallot
- 5 tbsp olive oil, divided
- Salt
- Freshly grounded black pepper
- 2 boneless, Pekin duck breasts halves
- 1 medium head frisée (washed, dried, and torn into bite-size pieces)
- 1 medium head Bibb lettuce (washed, dried, and torn into bite-size pieces)
- 2 tbsp chopped fresh chives
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