Spiced Duck Breast Salad with Coriander Dressing

A vibrant side dish featuring succulent duck breast paired with a refreshing coriander dressing, enhanced by an array of spices including allspice, dill seed, and mace. This dish balances rich flavors with a crisp salad for a delightful accompaniment.

Steps

1. Preheat the oven to 400°F (200°C). 2. Score the skin of the duck breast in a crisscross pattern, being careful not to cut into the meat. 3. Season the duck breast with salt, black pepper, coriander, all spice, dill seed, and mace. 4. In a skillet, place the duck breast skin-side down over medium heat to render the fat for about 6-8 minutes until crispy. Flip and cook for an additional 3-4 minutes. 5. Transfer the duck breast to the oven and roast for 7-10 minutes for medium-rare doneness. 6. Let the duck rest for 5 minutes before slicing. 7. In a bowl, whisk together olive oil, apple cider vinegar, honey, and brown mustard to make the dressing. 8. Toss the mixed greens and cherry tomatoes with the dressing. 9. Serve the sliced duck breast on top of the salad for a hearty side dish.

1 duck breast 1 tsp brown mustard 1/2 tsp coriander, ground 1/4 tsp all spice, ground 1/4 tsp dill seed 1/4 tsp mace 1/4 tsp black pepper Salt to taste 1 cup mixed greens (arugula, spinach, and watercress) 1/4 cup cherry tomatoes, halved 1 tbsp olive oil 1 tbsp apple cider vinegar 1 tsp honey