Apricot Ginger Teriyaki Glazed Duck Breast Salad with Charred Romaine and Citrus Fennel

Apricot Ginger Teriyaki Glazed Duck Breast Salad with Charred Romaine and Citrus Fennel

Bright, slightly smoky, and balanced between sweet and savory, this composed salad pairs pan-seared duck breast glazed with Apricot Ginger Teriyaki Glaze and crisp charred romaine. Thinly sliced fennel and citrus segments cut through the richness, while toasted sesame and microgreens add texture and freshness. Use the glaze both as a finishing sauce and a quick vinaigrette component for maximum apricot-ginger flavor.

Ingredients

• 2 boneless duck breasts, skin on (about 10 to 12 ounces each)
• Salt and freshly ground black pepper
• 1 tablespoon neutral oil (grapeseed or vegetable)
• 1/3 cup Apricot Ginger Teriyaki Glaze
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon toasted sesame oil
• 2 heads baby romaine lettuce, halved lengthwise
• 1 small fennel bulb, thinly sliced (reserve fronds for garnish)
• 1 orange, segmented (supremed) and any juice reserved
• 1 tablespoon rice vinegar
• 2 tablespoons extra-virgin olive oil
• 2 green onions, thinly sliced on the bias
• 2 tablespoons toasted sesame seeds or a mix of sesame and chopped toasted almonds
• 1/2 cup mixed microgreens or baby arugula
• Flaky sea salt for finishing

Instructions

1. Prepare the duck breasts: Pat duck skin and flesh dry with paper towels. Score the skin in a diamond pattern with a sharp knife, taking care not to cut into the meat. Season both sides generously with salt and pepper.
2. Cook duck: Place a cold, heavy skillet (cast iron preferred) over medium-low heat and add the duck breasts skin-side down. No oil needed, the skin will render fat. Cook for 8 to 12 minutes, pressing occasionally, until most fat is rendered and skin is deep golden brown and crisp. Flip and cook 3 to 5 minutes more for medium rare (internal temp 130°F to 135°F). Adjust time for desired doneness.
3. Glaze and rest: Transfer duck to a cutting board. In the still-warm skillet over low heat add 1/3 cup Apricot Ginger Teriyaki Glaze and 1 tablespoon soy sauce, stirring for 30 seconds to warm and thin slightly. Brush glaze over duck breasts on both sides until coated. Tent with foil and rest 6 to 8 minutes.
4. Make the dressing: In a small bowl whisk together 1 tablespoon reserved orange juice (from segmenting), 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, and 2 tablespoons olive oil. Whisk in 1 tablespoon Apricot Ginger Teriyaki Glaze for sweetness and ginger-garlic punch. Taste and adjust with salt or more vinegar if needed.
5. Char the romaine: Heat a grill pan or skillet over high heat until smoking slightly. Brush romaine halves lightly with neutral oil and sprinkle with a pinch of salt. Place cut-side down on the hot pan and char 1 to 2 minutes until marked and slightly wilted. Remove and cut each half into two pieces if desired.
6. Assemble salad base: On a large platter or two plates arrange charred romaine, scattered thin fennel slices, orange segments, and microgreens. Drizzle about half the dressing over the greens and toss lightly to coat.
7. Slice duck and finish: Thinly slice duck breasts against the grain into 1/4-inch slices. Fan the slices over the salad. Drizzle remaining dressing and any extra warmed glaze from the pan over the duck for glossy finish.
8. Garnish and serve: Sprinkle toasted sesame seeds, sliced green onions, and reserved fennel fronds over the salad. Finish with a pinch of flaky sea salt. Serve immediately while duck is warm.

Creative use of the product

Use the Apricot Ginger Teriyaki Glaze both as the pan glaze for the finished duck and folded into the citrus vinaigrette. This doubles down on the apricot-ginger-savory profile and ties the salad components together for a cohesive flavor experience.

Notes

• If you prefer less sweetness in the dressing, reduce the glaze to 1/2 tablespoon and add 1 teaspoon more rice vinegar.
• Leftover sliced duck makes a great sandwich filling with crisp lettuce and a smear of the glaze.
• For a nutty crunch substitute chopped pistachios or roasted hazelnuts for sesame seeds.