This rich duck salad with cranberries is the perfect hearty appetizer

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For a festive dish that’s a surefire crowd-pleaser, you’ll definitely want to add this roasted duck salad to your holiday menu. Flavorful and hearty, this simple recipe features Frisée and Boston lettuce covered in a nutty, tangy dressing topped with pomegranate seeds, dried cranberries, slices of juicy duck breast, crispy duck skin cracklings, and toasted almonds. If you’re looking for an elegant starter to commence your next winter dinner party, try this duck salad with pomegranate seeds and dried cranberries.

Ingredients

½ lb smoked or cooked duck breast

1 small shallot, finely chopped

Freshly ground black pepper

6 cups Frisée lettuce, torn into bite-size pieces.

3 cups Boston lettuce, packed and torn into bite-size pieces

Tools

Directions

Make the duck skin cracklings by separating the skin and fat from the cooked duck breast, and baking them at 350 degrees Fahrenheit for approximately 15 minutes or until crisp.

Toast the walnuts for 8 minutes.

Combine the Dijon mustard, the sherry vinegar, and the finely chopped shallots in a salad bowl.

While mixing those ingredients, add the walnut oil and the vegetable oil. Then, sprinkle in the salt and the freshly ground black pepper and whisk together.

Add both lettuces to the bowl and toss until completely coated in the dressing.

Plate the salad, then top with the pomegranate seeds, the dried cranberries, the toasted walnuts, the sliced duck breast, and the duck skin cracklings.

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