top of page

Crispy Skin Duck Breast Salad

Recipes for Home and Restaurant

by Nadine Lloyd

Crispy Skin Duck Breast Salad Recipe by Nadine Lloyd


(Serves 2-4)

  • 2 tablespoons peanut oil

  • 2 duck breasts – skin on

  • Salt and pepper – to taste

  • 1 packet mixed rocket and baby spinach

  • 150g (5.3oz.) Danish feta cheese – diced

  • 2 oranges – peeled and segmented

  • ½ cup pine nuts – roasted


Heat the oil in a frying pan. 

Season the duck with salt and pepper. 

Fry the duck (skin down) for 5-7 minutes over medium heat, or until the skin becomes crispy. 

Flip the duck over and fry for a further 3-5 minutes.

Remove and allow to rest.


Add the remaining salad ingredients to a serving bowl.

Slice the duck into equal portions. 

Serve hot or cold on a bed of salad.

Return to:

bottom of page