For me, duck used to be a fall and winter dish, but there are times in the summer months when you need a dish to satiate your hunger but yet provide those crisp and sweet flavors of the season. If that moment is now I have something for you, Summer Duck Salad.

Summer Duck Salad by Diverse Dinners

Summer Duck Salad is simple. Braised duck on top of a bed of raw fruits and veg. Romaine, corn, carrot and pomegranate, drizzled with an orange salad dressing. The orange dressing is a combination of fresh orange juice, extra virgin olive oil, balsamic vinegar, chives and salt. The combination is super delicious and delightfully gratifying.

I want to say that I couldn’t get enough of this salad, but that wouldn’t be true, this salad is very filling. However, I enjoyed it so much I cannot want to have it again. Maybe in the next week or so perhaps.

This is a hearty meal for two, but it can also be converted into an appetizer for four. Summer Duck Salad makes for a great opener for a three-course meal. Serve chicken or fish to follow to balance your menu selection.

Serving salads with hunks of meat is a great way to inject vegetables into family members’ diets. So many of my friends decry the use of vegetables in their meals, but if I pile hearty slices of duck in and around some vegetables, they devour everything on their plate. I don’t really understand it, but it works. How strange is that – right?

Summer Duck Salad by Diverse Dinners

If there is a secret to make this dish just right, I would say – don’t overcook the duck. It is recommended to cook duck to 160°F, but at that temperature you may find it a little tough. If you can stand it, cook to 140°F for more juicy nuggets of meat.



572 cal


56 g


17 g


1 g
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Serves 2

Summer Duck Salad

45 minPrep Time

15 minCook Time

1 hrTotal Time

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    Orange Salad Dressing
  • 1/2 cup fresh squeezed orange juice
  • 1/2 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp chives (chopped)
  • 1/2 tsp kosher salt
  • Duck Salad
  • 2 x 6-8 oz duck breasts
  • Salt and pepper to taste
  • 2 romaine lettuce hearts
  • 1 cup carrots (shredded)
  • 2 corn on cob
  • 1/3 cup pomegranate arils


    Orange Salad Dressing
  1. Whisk ingredients together vigorously and store in fridge.
  2. Duck Salad
  3. Slice the skin of the duck a couple of times and then season with salt and pepper.
  4. Place duck skin side down in a hot skillet, no oil needed.
  5. Cook both sides until browned and cooked to desired temperature, then set aside to rest.
  6. Husk the corn and pull away the threads from the corn.
  7. With a stiff brush remove the stubborn threads and then rinse thoroughly.
  8. Trim the base of the corn to create a flat area and balance the corn on that area, hold steady with your hand.
  9. With a sharp chef's knife slice away the corn kernels. Start from the top and cut two thirds into the corn from top to bottom.
  10. Cut romaine in half lengthways (from top to bottom) and place them at the four corners of your serving plate.
  11. Scatter carrot and corn on the base of the plate overlapping the romaine just a little, then scatter pomegranate on top.
  12. Drizzle with orange salad dressing.
  13. Slice duck into chunks and place on top.
  14. Serve immediately.