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Duck Salad with Foie Gras

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Duck Salad with Foie Gras
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Duck breast and foie gras served on a bed of lettuce, drizzled with dressing, walnuts and shisho leaves.


  • 1 duck breast with skin
  • Salt to taste
  • 1 pinch black peppercorn
  • 2 Tbsp olive oil
  • 2 tsp soy sauce
  • 2 tsp lemon juice
  • 3 Tbsp foie gras
  • 1 cup mixed baby lettuce
  • 4 cherry tomatoes
  • 2 tsp fresh pomegranate pearls
  • 1 Tbsp roasted walnuts
  • 2 shisho leaves (optional)


  1. Season duck with salt, black pepper.
  2. Sear in hot pan (skin side first) and bake in oven at 125 C for about 10 minutes.
  3. Give rest for 20 minutes. Slice the breast.
  4. Make a dressing using olive oil, soya sauce, salt, pepper and lime juice.
  5. Cut foie gras in dices and season with salt and pepper.
  6. Cook a little on a very hot pan or with the help of flame torch.
  7. Toss baby lettuce in the dressing with cherry tomatoes, pomegranate pearls and arrange on a
    salad plate.
  8. Arrange the duck and foie gras slices on the lettuce. Drizzle dressing and walnuts.
  9. Garnish with shisho leaves.