Fustini's Oils and Vinegars
Arugula Duck and Strawberry Salad

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Arugula Duck and Strawberry Salad


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Arugula Duck and Strawberry Salad

Submitted by Corporate Chef Andy Stewart


  • 2 duck breasts, trimmed of excess fat and skin scored
  • 8 ounces arugula
  • 1-pint strawberries, hulled and sliced
  • Brown Sugar Vinaigrette
  • Honey pecans
  • Chevre cheese, crumbled
Brown Sugar Vinaigrette
Honey Pecans


Adapted from Emeril Lagasse


Step 1. 

Place duck breasts, skin side down in a hot dry pan and fry until most of the fat has rendered and the skin is crispy and brown.  Turn over and finish cooking to medium-rare. Remove from the pan and let rest. Dress the arugula with a little of the Balsamic Brown Sugar Vinaigrette and place it on 6 serving plates. Top with some strawberries and some honey pecans and a crumble of Chevre.  

Step 2.  Brown Sugar Vinaigrette

Mix all ingredients together and stir long enough for the sugar to dissolve.  

Step 3.  Honeyed Pecans

Preheat the oven to 350 degrees. Place honey in a large pot and bring to a simmer. Add pecans and stir thoroughly. Pour pecans onto a baking sheet lined with parchment and set into a preheated oven.  Bake for 5 minutes and stir, then another five minutes then stir.  Then bake and stir every two minutes until pecans appear dry and lightly browned. Remove from the oven, season with salt, and let cool to room temperature before breaking apart.

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