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Roasted Duck & Sweet Potato Harvest Salad with Maple Bourbon Vinaigrette
Indulge in our roasted duck & sweet potato harvest salad with maple bourbon vinaigrette. A big, beautiful salad that's rich, savory, and unforgettable.
Prepare to embark on a flavor journey with our Roasted Duck & Sweet Potato Harvest Salad, a decadent creation that transcends the typical salad experience. This vibrant dish combines the rich, succulent flavors of roasted duck with the earthy sweetness of roasted sweet potatoes, creating an indulgent masterpiece perfect for any special occasion. Topped with crunchy pecans, tart cranberries, and a luscious maple bourbon vinaigrette, this salad is an explosion of textures and tastes.
What sets this salad apart is its harmonious marriage of savory and sweet elements, with each bite offering a new taste sensation. The roasted duck breast, cooked to perfection, adds a layer of luxuriousness that transforms this salad into a hearty main course. Meanwhile, the maple bourbon vinaigrette, with its luscious caramel undertones, ties everything together in a symphony of flavors. Get ready to elevate your salad game with this unforgettable dish!
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
50 mins
Total Time
70 mins
Servings
4
Calories
620 kcal
per serving
Cuisine
Mediterranean
Indulge in our roasted duck & sweet potato harvest salad with maple bourbon vinaigrette. A big, beautiful salad that's rich, savory, and unforgettable.
Ingredients
- • duck breast: 2 (approximately 1 pound total)
- • sweet potatoes: 2 medium, peeled and cubed
- • olive oil: 3 tablespoons, divided
- • salt: 1 teaspoon, divided
- • black pepper: 1 teaspoon, divided
- • mixed salad greens: 6 cups
- • dried cranberries: 1/2 cup
- • pecans: 1/2 cup, toasted
- • goat cheese: 4 ounces, crumbled
- • bourbon: 2 tablespoons
- • maple syrup: 3 tablespoons
- • apple cider vinegar: 2 tablespoons
- • Dijon mustard: 1 teaspoon
- • garlic: 1 clove, minced
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 Pat the duck breasts dry, score the skin in a crosshatch pattern, and season both sides with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
- 3 Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Place the duck breasts skin-side down and sear for 6-8 minutes until the skin is crispy and golden brown.
- 4 Flip the duck breasts and transfer the skillet to the preheated oven. Roast for 8-10 minutes or until the duck reaches your desired level of doneness. Let rest before slicing.
- 5 On a separate baking sheet, toss the cubed sweet potatoes with 1 tablespoon of olive oil, the remaining salt, and pepper. Roast in the oven for 25-30 minutes until tender and caramelized.
- 6 In a small bowl, whisk together the remaining olive oil, bourbon, maple syrup, apple cider vinegar, Dijon mustard, and minced garlic to create the vinaigrette. Adjust seasoning to taste.
- 7 In a large serving bowl, combine the mixed salad greens, roasted sweet potatoes, dried cranberries, toasted pecans, and crumbled goat cheese.
- 8 Slice the roasted duck breasts thinly and arrange over the salad. Drizzle with the maple bourbon vinaigrette just before serving.
Serving Suggestions
- • This Roasted Duck & Sweet Potato Harvest Salad pairs beautifully with a side of crusty artisan bread, perfect for soaking up any remaining vinaigrette. For a delightful beverage pairing, consider serving a chilled Chardonnay or a light Pinot Noir, both of which complement the rich flavors of the duck and sweet potatoes. Alternatively, a sparkling apple cider can provide a refreshing contrast to the savory elements of this indulgent salad.
Storage Tips
Store any leftover salad components separately in airtight containers in the refrigerator. The duck can be kept for up to 3 days, while the roasted sweet potatoes and salad greens should be consumed within 2 days for optimal freshness. Reheat the duck and sweet potatoes gently in a skillet or oven before assembling the salad again. The vinaigrette can be stored for up to a week and should be shaken well before reuse.
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