Midday Bites, Dinner For Two, On The Side
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Duck, Duck, Salad


I never liked playing Duck, Duck, Goose. It’s an interminable game that’s excruciatingly boring for unpopular kids and overly exhausting for those who are continually picked. And no matter who you are, you still have to sit there and be repeatedly patted on the head by probably unwashed hands. As if that wasn’t enough, it’s completely nonsensical, because by far the funnest part is when you become the picker, but you only become so when you “lose” the chase! So is there ever really a winner?


Now, these two duck salads are a different story. Together, they have something for everyone. One uses breast meat, the other dark meat. One is fresh and tangy, with dried cranberries and sharp cheese, the other is sweet and creamy, with cherries and hints of licorice from fennel. Whichever you choose (I hope you choose both) you won’t be disappointed. So, without further ado, I present part three of my duck series. If you’re interested in other duck recipes, check out some previous posts:

Duck Ramen + Whole Roasted Duck and Rich Duck Stock
Blackberry Duck Liver Smørrebrød

Duck Breast Spinach Salad with Pistachio Dressing

Amounts are for one serving.


For Salad:
a couple handfuls of baby spinach
1 cooked, sliced duck breast
handful dried cranberries
aged hard goat cheese slices
handful pistachios
For Dressing:
1 tablespoon maple syrup
1 tablespoon lime juice
1 tablespoon olive oil
1 tablespoon pistachios, ground
sea salt and freshly ground pepper to taste


Combine all dressing ingredients in a small jar and shake to combine, or whisk together in a small bowl.

Roughly chop the spinach and place it in a bowl; arrange the duck slices on top. Sprinkle over the cranberries, cheese, and pistachios. Drizzle the dressing over the whole things and enjoy!


Creamy Cherry Duck Slaw with Kirsch Dijon Dressing

Amounts are for two main servings or four side servings.


For Salad:
1 medium fennel bulb
2 stalks celery
1 medium shallot
handful cooked, shredded duck leg meat
handful pecans
handful cherries
For Dressing:
1 tablespoon Kirsch
1 teaspoon Dijon
1.5 dl (2/3 cup) Greek yogurt
2-3 sprigs fresh parsley, snipped
sea salt and freshly ground pepper, to taste


Whisk together all dressing ingredients in a large bowl.

Thinly slice fennel, celery, and peeled shallot, and add to the dressing, along with the shredded duck meat and pecans. Halve and pit the cherries, and add to the bowl. Stir the slaw until the dressing coats everything and transfer to a serving platter, if desired. Serve immediately or chill until ready to serve.

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  1. We call it Duck, Duck, Grey Duck in Minnesota (and I’m pretty sure we’re the only state that calls it that). This looks like a terrific summer salad and it would be a great reason to confit some duck breast!

    • Kristin says

      Thanks Annie! I just checked out your site a bit…looks interesting! Will definitely explore a bit more 🙂 Thanks for stopping by!

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