Grilled Peach Duck Salad

Grilled Peach & Duck Salad

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Grilled Peach & Duck Salad

Makes 4 entrée-sized salads or 8 appetizer salads
Washington Riesling or Viognier from Washington or California

Peppery, sweet, nutty, and rich, try this elegant salad the next time you’re throwing a dinner party or making a meal for that special somebody.

Grilled Peach & Duck Salad
  • 2 Duck Breasts
  • 2 Peaches
  • 4 large handfuls of Arugula
  • 4 tbsp Marcona Almonds
  • 4 tsp Grana Cheese, grated
  • ¼ cup Rice Wine Vinegar
  • 1 small Shallot, finely diced
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 tsp Mustard
  • Juice of Half a Lemon
  • Zest of a Quarter of a Lemon
  • ¼ cup Olive Oil
  • ¼ cup Canola Oil



Render the fat from the duck breasts. (how to render duck breasts).


Halve and destone the peaches. Lightly season their insides with olive oil, salt, and a touch of pepper.


Put the peaches on a hot grill, cut side down, and briefly grill until they develop strong grill marks. Flip and brown the other side. Remove from the grill and reserve.

Make the vinaigrette. In a small bowl combine the shallot, vinegar, salt, pepper, mustard, lemon juice & zest. While whisking, slowly drizzle in the oils until the mixture comes together.


Get some canola oil in a cast iron skillet very hot, and add the rendered duck breasts. Sear the breasts on both sides to develop a nice crust and cook to your desired level of doneness.


Roughly chop the marcona almonds, cut the peaches into thick wedges, and slice the duck.


Toss the arugala with the vinaigrette, grana, and almonds. Pile it on plates or a serving platter and arrange the duck slices and peach wedges around it. Serve.

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