Duck Salad with Ginger Crisps Credit: Photos by Stacy Zarin-Goldberg

Duck Salad with Ginger Crisps

This light dish featuring seared duck breasts is easy to make and full of holiday flavors.


  • ½ cup red wine vinegar
  • ¼ cup hoisin sauce
  • 3 ounces of orange juice
  • 1 cup canola oil
  • 3 cups canola or vegetable oil
  • for frying
  • ½ cup finely julienned ginger
  • 1 tablespoon light corn syrup
  • ¼ cup sugar
  • ¼ cup water
  • 4 duck breasts, 4 to 6 ounces each
  • salt, pepper and cayenne to taste
  • Segments from four oranges
  • 6 to 8 ounces of baby arugula
  • chopped fresh herbs (optional)

To make the dressing

  1. Combine the red wine vinegar, hoisin sauce and orange juice in a blender.
  2. While blending, add the oil in a thin stream. Strain through a sieve into a bowl, cover and chill.

To make the ginger snaps

  1. Heat 3 cups of frying oil to about 350 degrees.
  2. In small batches, drop the fine julienne of ginger into the hot oil and fry for about 1 minute.
  3. Drain and season lightly with salt. Serve ginger crisps within an hour of making.



To prepare the duck breasts

  1. Season the duck breasts with salt, pepper and a pinch of cayenne.
  2. Preheat a pan over medium heat.  
  3. Place the duck breasts skin side down in the pan.
  4. Cook over low to medium heat to render the fat of the skin, for about 15 minutes.
  5. Once the fat has been rendered, turn the heat to high, flip the breasts over, and sear the flesh side of the breasts in the rendered fat.  
  6. Continue cooking until the meat reaches an internal temperature of 120 degrees.
  7. Allow the duck breasts to rest at room temperature for about 5 minutes, then slice into thin slices against the grain.

To assemble the salad

  1. Toss a handful of greens with some of the dressing and fresh herbs, if using them, in a bowl and then place on a plate.
  2. Arrange the slices of cooked duck breast and orange segments over the greens and garnish with fried ginger crisps.

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