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Grilled Asparagus and Duck Summer Salad
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Grilled Asparagus and Duck Summer Salad

Grilled Asparagus and Duck Summer Salad

with Balsamic Blueberry Vinaigrette, Walnuts and Goat Cheese

In this summer-ready recipe, flame-kissed asparagus spears deliver some smoky goodness, while a balsamic-blueberry vinaigrette drizzled over toasted walnuts, plums and succulent duck breasts brings the plate alive.

Walnuts/Noix de Grenoble

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes


serving amount

2 unit

Duck Breast

113 g

Arugula and Spinach Mix

227 g


25 g


2 tbsp

Balsamic Vinegar

(Contains Sulphites)

2 tbsp

Blueberry Jam

28 g

Goat Cheese Crumbles

(Contains Milk)

28 g

Walnuts, chopped

(Contains Walnuts/Noix de Grenoble)

2 unit


Not included in your delivery

0.13 tsp


0.13 tsp


3 tbsp



Nutrition Values

Calories650 kcal
Fat43 g
Saturated Fat8 g
Carbohydrate36 g
Sugar27 g
Dietary Fiber6 g
Protein34 g
Cholesterol155 mg
Sodium340 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Paper Towel
Small Bowl
Measuring Spoons
Baking Sheet
Large Bowl


Sear duck

Before starting, wash and dry all produce. Lightly oil the grill. Preheat the grill to 450°F over medium-high heat.Warm sealed jam packets in a glass of hot water to soften. Pat duck dry with paper towels. Using a sharp knife, score skin side of duck in a criss-cross pattern. Season with salt and pepper. Add duck to a cold, large non-stick pan, skin-side down. Cook over medium heat until skin is crispy and golden-brown, 10-12 min. Transfer duck to a plate, skin-side up. Discard duck fat from the pan, then carefully wipe clean. (TIP: You can also save the fat for other creations!)

Prep and make vinaigrette

While duck sears, cut sections off plums, avoiding the pit, then cut into 1/2-inch pieces.Peel, then cut half the shallot (whole shallot for 4 ppl) into 1/4-inch pieces.Trim and discard bottom 1 inch from asparagus.Add shallots, blueberry jam, vinegar and 2 tbsp (4 tbsp) oil to a small bowl. Season with salt and pepper, to taste, then whisk to combine.

Grill duck and toast walnuts

Add duck to one side of the grill, skin-side up. Close lid and grill, without flipping, until cooked through, 12-15 min.**While duck grills, heat the same pan (from step 1) over medium.When the pan is hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer walnuts to a plate.

Grill asparagus

Add asparagus and 1 tbsp (1 1/2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.When done, transfer duck to the baking sheet with asparagus to rest, 5 min.Add asparagus to the grill. Close lid and and grill, flipping halfway through, until tender, 3-5 min. When asparagus is done, return to the same baking sheet, next to duck.

Finish salad

Add arugula and spinach mix and plums to a large bowl. Drizzle half the vinaigrette over top, then toss to combine.Thinly slice duck.

Finish and serve

Divide salad between plates. Top with asparagus and duck.Sprinkle goat cheese and walnuts over plate.Drizzle remaining vinaigrette over duck.

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