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Smoked Duck And Walnuts With Winter Greens


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  • 1/3 cup fresh tangerine juice (or orange juice)
  • 1/4 cup walnut oil (or extra-virgin olive oil)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon raspberry vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon sugar
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 5 tangerines or 3 oranges
  • 3 heads Belgian endive trimmed, and thinly sliced crosswise
  • 3 cups bite-size pieces frisée lettuce
  • 3 cups bite-size pieces radicchio
  • 1 bunch watercress thick stems trimmed
  • 4 ounces smoked duck breast cut thin strips (or smoked turkey breast)
  • 1/2 red onion thinly sliced
  • into rings
  • 2/3 cup walnut halves toasted
  • 1/3 cup fresh pomegranate seeds


Servings 8


Step 1

Whisk first 9 ingredients in small bowl until well blended. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature and whisk before using.)

If using tangerines, remove peel; separate into segments. If using oranges, cut off peel and white pith; cut between membranes to release segments into bowl. Toss endive, frisée, radicchio, and watercress in large bowl with enough dressing to coat.

Divide salad among 8 plates. Top each with smoked duck, onion rings, and tangerine or orange segments. Sprinkle with walnuts and pomegranate seeds. Drizzle with some of remaining dressing.

This recipe yields 8 servings.

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