duck breast slices on salad

Cider and Maple Magret Duck Breast Salad

Serves: 4
Cooking Time: 20min
Preparation: 24h + 35min
Level: Easy 

Enhance your salads with this fresh and delicious cider and maple magret duck breast salad recipe. Check out the Maillard's recipe video to get inspired and hungry.


  • 2 magret duck breasts 375g each, by Maillard, skin scored
  • 6 cups mixed salad
  • 1 cup bean sprouts
  • 10 radishes cut into small quarters
  • 2 red Lobo apples, cut into sticks
  • 1/4 cup finely sliced red onion
  • 1/4 cup coarsely chopped walnuts


  • 1/2 cup apple cider
  • The juice and zest of 1/2 lime
  • 2 tablespoons maple syrup
  • 1 tablespoon olive oil
  • Salt and pepper from the mill


  • 1/4 cup apple cider
  • 3 tablespoons Dijon mustard
  • 2 tablespoons maple syrup
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon olive oil
  • Salt and pepper from the mill


  1. Place the duck breasts in a large, airtight dish. Set aside.
  2. In a bowl, pour remaining marinade ingredients, season with salt and pepper and mix. Pour on the duck, toss well and reserve in the fridge for 24 hours.
  3. In a bowl, add ingredients for the salad dressing, season with salt and pepper and mix. Set aside.
  4. Drain the duck, place in a cold skillet and heat over low heat. Cook for 12 to 15 minutes, to melt the fat gently. Move regularly and remove the fat as you go.
  5. Increase to medium heat, turn breasts over and continue cooking for 5 to 7 minutes, or until the internal temperature reaches 135°F. Place on a plate, cover with foil and let stand for 5 minutes. Slice and reserve.
  6. In a large bowl, add salad ingredients, pour vinaigrette to taste and toss well. Pour into a large presentation plate, place the duck slices on top and serve immediately!
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