Salad of Duck à l’Orange

Duck is a fatty bird, but by using only the breasts, called the magrets, this dish becomes leaner without losing an ounce of its flavor.–Mireille Guiliano

LC Light Touch Note

Duck a l’Orange has been reinvented, embellished and adapted countless times. This salad is faithful to the original flavors without any showboating. There is no rich sauce here, only a combination of fresh orange, perfectly cooked duck breasts, crisp greens and an oh-so-French vinaigrette. Sometimes all a recipe needs is a light touch, and this is one of those times.

Salad of Duck à l’Orange Recipe

  • Quick Glance
  • 25 M
  • 25 M
  • Serves 4


  • 2 seedless oranges
  • 1 teaspoon Dijon mustard
  • 3 tablespoons red wine vinegar
  • 6 tablespoons olive oil, plus additional for drizzling
  • 1/2 pound salad greens (mesclun mixed with arugula or red oak lettuce with frisée)
  • 2 teaspoons minced shallots
  • 1/2 pound green beans, trimmed and blanched
  • 2 cooked magrets (breasts) (bring to room temperature while you prepare the salad)


  • 1. Peel the oranges. Cut off the skin and white pith. Slice off and remove the membrane that separates the wedges.
  • 2. Make the dressing by mixing the Dijon mustard with the red wine vinegar and the olive oil.
  • 3. Toss the salad greens, shallots, green beans, and orange slices with the dressing. Spoon onto individual plates.
  • 4. Cut the duck breasts on the bias into 1/2-inch strips and arrange on the salad greens. Drizzle some olive oil on the duck breasts. Serve with a slice of good, crusty olive bread.
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