Duck Dishes/ Salads

Duck Breast Salad with Bacon and Poached Quail Eggs

After presenting my last post on How to Poach Quail Eggs, several people have asked when I was going to post my recipe for Duck Breast Salad with Bacon and Quail Eggs. Well, here it is! Duck breasts and bacon go well together and if you add quail eggs to the salad, things are even more delicious!
Most people boil quail eggs, but as I said in my last post, I believe poached quail eggs are even more tasty because they have that soft unctuous yolk.The main components of this salad are the duck breasts, bacon and quail eggs and you can use whatever salad dressing you like. I have included my video below on how to cook perfect duck breasts so that the meat is pink and tender. Digital editing has been an entirely new experience for me so it took me many hours to put this together. Hopefully, the next video I do will go faster and will turn out better. Let me know what you think!                                                                           

Music credits:  Autumn Day by Kevin MacCleod

Duck Breast Salad with Bacon and Quail Eggs
Serves 2
A duck breast salad adorned with yummy bacon and lovely quail eggs
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Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Ingredients
  1. 2 duck breasts
  2. 3 pieces bacon
  3. 8-12 quail eggs
  4. Salad greens to serve two (mixture of lettuce, arugula, spinach, etc)
  5. Several leaves of basil (regular or Thai basil)
  6. 1 carrot, sliced thinly into julienne
  7. 1 tomato, diced
  8. 1 spring onion
  9. 1-2 radishes, sliced thinly
  10. Salad dressing (Ranch or other creamy dressing)
Cook the duck breasts (see video for instructions)
  1. Trim off any excess skin around the rim of the duck breasts. Score the skin-side of the breasts, making cuts 1/4 inch apart. Season with salt and pepper.
  2. Heat a skillet to high heat and add a small amount of oil. Place each breast skin-side facing down on the skillet, reduce heat slightly and cook for about 3-4 minutes until the skin turns golden. Flip each breast over and cook the other side for about 3-4 minutes. Remove the breasts from the pan, place on a cutting board and make a small incision on the flesh side of the breast.
  3. Wrap each breast in foil and bake for about 7-8 minutes at 350 F (180 C) until the breast meat turns pink inside. If the meat is still red inside, then continue to bake for another few minutes. Remove from oven and let the breasts rest for about 15 minutes (still wrapped in the foil).
Prepare the quail eggs
  1. Refer to previous post for instructions on how to poach quail eggs. Crack 8-12 quail eggs and combine them altogether in a bowl. Bring a small pan of water to a boil and add 1/4 cup vinegar. Use a whisk to create a 'whirlpool' in the middle of the pan and add the bowl of quail eggs all at once to the pan of swirling water. Cover the pan with a lid, remove from the heat and wait for 2.5 minutes. Use a slotted spoon to transfer the eggs to a bowl of ice water to cool. Use scissors to trim the eggs into a regular shape, transfer the eggs to another bowl and let soak in a little olive oil and salt/pepper until ready to use the eggs.
To assemble the salad
  1. Slice the cooled duck breasts into thin pieces. Cook the bacon pieces in the microwave or stove top for several minutes and then cut into pieces. In a large bowl, combine the salad greens, duck pieces, bacon, quail eggs, carrots, tomatoes, spring onions and radishes (feel free to add any of your other favorite vegetables to the salad). Dress with your favorite salad dressing (I used Ranch dressing).
G'day Soufflé http://www.gdaysouffle.com/

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8 Comments

  • Reply
    Gerlinde
    September 21, 2017 at 9:15 am

    I love anything duck and will try your method of cooking the breast. I don’t know that I can get quail eggs in my little town.

  • Reply
    Mimi
    September 22, 2017 at 1:05 am

    Beautiful duck, and a gorgeous salad! I tried video editing once, and gave up on it completely!
    Mimi recently posted…Herby Octopus Salad with BlueberriesMy Profile

  • Reply
    Agness of Run Agness Run
    September 22, 2017 at 8:54 pm

    Yummy! This is an amazing lunch recipe. Can’t wait to prepare the salad. What kind of tomatoes should I use, cherry or regular?

    • Reply
      Fran
      September 22, 2017 at 10:56 pm

      Thanks Agness for your comment. You could use either cherry or regular tomatoes- I used ‘regular’ round tomatoes and sliced them up a bit- the ingredients are flexible- use what you like!
      Fran recently posted…Duck Breast Salad with Bacon and Poached Quail EggsMy Profile

  • Reply
    Raymund
    September 27, 2017 at 2:53 pm

    That my friend is a perfectly cooked duck!

  • Reply
    SeattleDee
    September 28, 2017 at 3:17 am

    Finally… duck breast sounds ‘doable’ rather than intimidating. Your tempting post may nudge me into playing with this delicious ingredient. (Love the soothing music in your video.)

  • Reply
    Karen (Back Road Journal)
    October 7, 2017 at 9:35 pm

    Your salad is beautiful and would make a prefect dish to serve the next time I’m entertaining.
    Karen (Back Road Journal) recently posted…Wanted: Apple Technician, Must Love To TravelMy Profile

  • Reply
    John/Kitchen Riffs
    October 10, 2017 at 1:48 am

    Love duck! And we’re coming into prime duck season in the US, so this is timely. Not to mention delish. 🙂 Thanks!
    John/Kitchen Riffs recently posted…Autumn Soup and Chili Recipe RoundupMy Profile

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