• 1 Duck (4-1/2 lbs)
  • 1 tablespoon kosher salt
  • 1 bunch watercress
  • 1 bunch arugula
  • 1 head butter lettuce
  • 2 Belgian endives
  • 1 head radicchio
  • 1 pint raspberries, for garnish
  • Roasted shallot vinaigrette
  • ¼ cup sherry vinegar
  • 6 shallot, roasted and chopped (see note)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 cup virgin olive oil
  • 1-½ tablespoon walnut oil


Preheat the oven to 450°F. Rinse the duck with cold water and pat dry with paper towels. Rub duck, including cavity, with salt. Place duck, breast side up, on a rack in a roasting pan and roast until golden brown, about 11/2 hours. The duck should be cooked medium-rare. Let cool, then carve meat from carcass. Cut meat into thin strips and reserve.

Tear the watercress, arugula, and butter lettuce into bite-sized pieces. Cut off bottom 1/2 inch of endive heads and separate leaves. Separate the radicchio leaves; tear into bite-sized pieces if large. Set greens aside.

To make the vinaigrette, combine the vinegar, shallots, salt, and pepper in a bowl. Slowly whisk in the oils. Taste and correct seasonings.

Combine all prepared greens and duck in a large salad bowl. Add just enough salad dressing to coat all ingredients generously; reserve remaining dressing for another use. Toss well. Garnish with raspberries.

Note: To roast shallots, place in a preheated 450°F oven for 15 minutes. Cool and peel.

Game, Poultry, Salads
MacGourmet downloadDuck Salad with Roasted Shallot Vinaigrette. To import, drag image to your MacGourmet recipe box.