Duck Salad with Strawberries, Feta, and Candied Walnuts

Duck Salad from chef Tom Skold


  • ½ C. Walnuts
  • ¼ C. Sugar
  • 2 Tbsp. Balsamic Vinegar
  • 1 tsp. Dijon Mustard
  • 6 Tbsp. Olive Oil
  • Salt and fresh ground Black Pepper, to taste
  • 1 lb. Duck breast, trimmed and scored
  • 6 oz. Salad Greens
  • 4 oz. Goat or Cow’s Milk Feta, crumbled
  • 2 C. Strawberries, sliced


Place the walnuts and sugar in a small heavy skillet. Cook, stirring constantly, until the sugar melts and caramelizes. Spread the walnuts to cool on a sheet of foil or parchment paper. Set aside.

Place the balsamic vinegar and dijon mustard in a small bowl and whisk together. Add the olive oil in a slow stream stirring constantly. Season with salt and pepper. Heat a dry sauté pan and place the duck in fat side down. Sauté over medium heat until the fat renders from the skin, the skin browns, and the sides of the duck breast become opaque to the edges of the top side. Let the duck breast rest while arranging the salads.

Plate the greens topping them with the reserved walnuts, cheese, and strawberries. Slice the duck bottom up on the bias, flip back over, and fan across the top of the salads. Drizzle with balsamic vinegar.


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