Duck End of Summer Salad

Duck End of Summer Salad

Celebrate the lingering warmth of summer with this stunning Duck End of Summer Salad, a delightful fusion of flavors and textures that brings together the best of the season. Featuring locally sourced duck from The Larder, this dish is elevated by the aromatic notes of our Sumac, Paprika, and Garlic Sea Salt Blend, creating a savory experience that tantalizes the palate. Crisp romaine lettuce, creamy hard-boiled eggs, crispy bacon, and juicy heirloom tomatoes come together in a vibrant medley, while pickled red onions add a zesty punch. Drizzled with a tangy homemade dressing, this salad is not just a meal—it’s a celebration of summer’s bounty that will leave your taste buds singing. Dive into this delicious dish that captures the essence of the season!

Serves 4

A gorgeous end of summer salad, using locally grown and harvested duck from The Larder and added more flavor with our Sumac, Paprika, and Garlic Sea Salt Blend! 


For the dressing:

1/2 tablespoon Martha’s Vineyard Sumac, Paprika, and Garlic Sea Salt Blend

6 tablespoons olive oil

1 garlic clove, minced

2 tablespoons rice wine vinegar

1 teaspoon mustard

1 tablespoon local honey


For the salad: 

Celebrate the lingering warmth of summer with this stunning Duck End of Summer Salad, a delightful fusion of flavors and textures that brings together the best of the season. Featuring locally sourced duck from The Larder, this dish is elevated by the aromatic notes of our Sumac, Paprika, and Garlic Sea Salt Blend, creating a savory experience that tantalizes the palate. Crisp romaine lettuce, creamy hard-boiled eggs, crispy bacon, and juicy heirloom tomatoes come together in a vibrant medley, while pickled red onions add a zesty punch. Drizzled with a tangy homemade dressing, this salad is not just a meal—it’s a celebration of summer’s bounty that will leave your taste buds singing. Dive into this delicious dish that captures the essence of the season!

Ingredients:

2 duck breasts

1 head romaine lettuce, chopped

4 hard-boiled eggs, peeled and quartered

8 slices bacon, cooked and chopped

1 large heirloom tomato, sliced

1/2 cup pickled red onions


To prepare the duck breast, sprinkle with Martha’s Vineyard Sumac, Paprika, and Garlic Sea Salt Blend and drizzle with olive oil. Preheat grill to medium high and cook the duck breasts, fat side down first, and then turn. Cook until medium rare and set aside to rest before slicing.

In a medium jar, shake up all the dressing ingredients until emulsified. Set aside. 

Combine all the salad ingredients together as you wish. Toss the lettuce in the dressing and top withe eggs, bacon, tomato, pickled onions, and warm duck breast. Drizzle extra salad dressing over the duck and sprinkle with even more sea salt for added texture and flavor! 

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