Lavender Balsamic Glazed Duck Breast Salad


  • Two whole duck breasts
  • One head raddichio, torn
  • One head frisée, torn
  • One head belgium endive, torn
  • 1/2 cup toasted chopped hazelnuts
  • 8 ozgoat cheese
  • 1/2 cup dried cherries
  • onetbsp chopped chives
  • Bella OlivaLavender Balsamic Vinegar
  • Bella OlivaOro BailénReservaExtra Virgin Olive Oil
  • French Fleur de Sel Sea Salt & Pepper


  1. Take four ounces of Lavender Balsamic and reduce by half in a heavy bottomed sauce pot. Set aside.
  2. Score the skin side of the duck with a sharp knife in a cross hatch pattern. Sear on medium heat in a cast iron or heavy bottomed sauté pan until the skin is crisp and golden. Flip and brush with balsamic reduction. Turn off heat and let rest in a pan for 5 minutes. Pull out then repeat brushing and rest for 5 more minutes.
  3. Toss the raddichio, frisée and endive with a little Oro Bailén Extra Virgin Olive Oil and Lavender Balsamic. Toss in hazelnuts and cherries, thinly slice duck breast on the bias, spread around salad. Garnish with crumbled goat cheese and chives. Finish with French Fleur de Sel sea salt & pepper.

Serving size: 4-6

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