Bitter Greens with Duck Breast & Cherries

Cook, In Season, Mains, Recipes, Spring

Bitter Greens with Duck Breast & Cherries

For the bitter greens in this recipe, try red Asian mustard greens, watercress or dandelion leaves torn into a bite-sized pieces. You can also use additional whole baby arugula leaves. The flavorful greens, combined with rich duck breast, fresh cherries and a light champagne vinaigrette, make a gorgeous spring lunch or dinner.


Bitter Greens with Duck Breast & Cherries


For the champagne vinaigrette:

3 Tbs. fresh lemon juice

1 tsp. champagne vinegar

Salt and freshly ground pepper

2 Tbs. extra-virgin olive oil


2 small heads radicchio

1 cup (1 oz./30 g.) baby arugula leaves

1/2 cup (1/2 oz./15 g.) torn bitter greens

2 Tbs. chopped fresh flat-leaf parsley

1 whole boneless duck breast

1 cup (1/4 lb./125 g.) fresh cherries, pitted and halved, or 1/4 cup (1 1/2 oz./45 g.) dried tart cherries


To make the vinaigrette, in a large bowl, whisk together the lemon juice, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the oil in a thin stream, whisking constantly until the dressing is well blended. Set aside.


Using a sharp knife, cut away the hard white core from the base of the radicchio. Cut the head lengthwise into slices 1/4 inch (6 mm.) thick, then separate the layers and remove the hard V-shaped core. Put the cut radicchio in the bowl holding the vinaigrette. Add the arugula, bitter greens and parsley and gently mix. Set aside.


Pat the duck breast dry. In a frying pan, warm 1/2 teaspoon salt over high heat. When it is hot, add the duck breast, skin side down. Reduce the heat to medium-high and cook until crisp and golden brown on the first side, 6-7 minutes. Turn and cook the other side until lightly browned, about 4 minutes. Cover the pan and cook until the duck breast is medium-rare, another 3-4 minutes. Transfer to paper towels to drain briefly.


Place the duck breast on a cutting board and separate the breast halves. Cut each half crosswise into slices 1/4 inch (6 mm.) thick.


Heap the dressed radicchio mixture onto a platter and arrange the duck slices and cherries on top of it. Serve warm. Serves 4.


Williams-Sonoma Salad of the Day CookbookFind more creative and colorful salads in our cookbook Salad of the Day, by Georgeanne Brennan.

One comment about “Bitter Greens with Duck Breast & Cherries

  1. Ingredient Spotlight: Cherries | Williams-Sonoma Taste

Leave a Reply

Your email address will not be published. Required fields are marked *