Roasted Duck with Tarragon-Stone Fruit Salsa
and Toasted Almonds- Tree nuts
- Almonds
- Wheat
- Barley
- Mustard
- Sulphites
- Tree nuts
- Peanuts
- May contain traces of allergens
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- Sulphites
- Crustaceans
- Mustard
- Milk
- Wheat
- Egg
- Gluten
- Fish
This salad is bursting with summer flavours! Sweet stone fruit and bright heirloom tomatoes add juicy freshness to rich duck breasts. Tarragon is tantalizing with all poultry, but it's a showstopper with duck! Ingredients: Duck breast • Nectarines • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Baby heirloom tomatoes • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Shallot • Almonds • Honey • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Tarragon • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
2 unit(s)
Duck Breast
1 unit(s)
Stone Fruit
7 g
Tarragon
28 g
Almonds, sliced
(Contains: Tree nuts, Almonds May be present: Tree nuts, Peanuts)
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May be present: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
1 unit(s)
Shallot
1 unit(s)
Honey
113 g
Spring Mix
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Sulphites, Crustaceans, Mustard, Tree nuts, Milk, Wheat, Egg, Gluten, Sesame, Fish)
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
1 tsp
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
113 g
Baby Heirloom Tomatoes
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Pat duck dry with paper towels. Using a sharp knife, score skin sides of duck in a criss-cross pattern. Season with half the garlic salt and pepper.
- Add duck to a cold, large non-stick pan, skin-sides down. Cook over medium heat until skin is crispy, 10-12 min.
- Flip and cook until golden-brown, 2-3 min.
- Transfer duck to a parchment-lined baking sheet, skin-sides up. Reserve 2 tbsp (4 tbsp) fat in pan.
- Roast duck in the middle of the oven until cooked through, 7-10 min.**
- When duck is done, transfer to a clean cutting board. Cover loosely with foil and rest for 3-5 min.
- Meanwhile, cut or tear ciabatta into 1/2-inch pieces.
- While duck roasts, reheat the same pan with reserved duck fat over medium.
- When hot, add ciabatta pieces. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper. Cook, stirring often, until golden-brown on all sides, 3-4 min.
- Transfer croutons to a plate.
- Add almonds to the same pan. Toast, stirring often, until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat, then transfer to another plate.
- Cut four sections off of stone fruit, avoiding the pit.
- Cut each section into 1/2-inch pieces.
- Halve tomatoes.
- Peel, then finely chop shallot.
- Strip tarragon leaves from stems, then finely chop 1/2 tbsp (1 tbsp). (TIP: If you love tarragon, chop even more!)
- Add 1 tsp (2 tsp) vinegar, half the honey and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then combine.
- Add stone fruit, tomatoes, half the tarragon and as much shallot as desired, then toss to combine.
- Combine mustard, remaining honey, remaining vinegar, remaining garlic salt and 1 tbsp (2 tbsp) oil to a large bowl. Season with pepper, then combine.
- Top with spring mix and croutons. Do not toss until just before serving. Set aside.
- Thinly slice duck.
- Toss salad to combine.
- Divide salad and duck between plates.
- Top duck with salsa.
- Sprinkle almonds and remaining tarragon over top, if desired.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The duck was juicy and tasty, with the stone fruit and tomato salsa providing an excellent flavor complement.
- Ease of prep: The recipe was easy to prepare, though some found better results by adjusting their duck cooking method.
- Suggestions: Consider cooking the duck to a lower internal temperature for tenderness; aim for rare to medium-rare.
- Portions: The salad dressing could be more robust; consider increasing the amount or adjusting seasoning to taste.
