This may not be an obvious combination, but that’s where all the fun is – and it actually works! Fried oyster mushrooms, plump cherries and fresh mixed greens make an awesome base for roasted duck salad. With crunchy walnuts as a garnish and sweet and tart tkemali dressing, it is as perfect as it gets! This salad has everything a great salad needs: a beautiful, balanced blend of both textures and flavours.
The Flavour Affair:
Duck + Mushrooms + Cherries + Walnuts + Tkemali + Greens
Pairing duck with fruits or berries is quite common, but in this salad I suggest to take it a step further! Enhance the flavours with deliciously savory fried oyster mushrooms and ‘link’ everything together with a tangy dressing.
Duck: we use duck breast in this recipe. Easy to handle and quick to cook, it is full of natural flavour that is rich, slightly sweet and delicately gamey.
Mushrooms: I had oyster mushrooms in my fridge so that’s what went in. Turned out to be a great choice! Frying makes the exterior slightly crispy and beautifully golden, while the inside stays tender and meaty. This adds a new texture to the dish, making it much more interesting. The flavour is subtle, with hints of sweetness and nuttiness and a rich, buttery note.
Cherries: go for fresh, plump, sweet cherries. Half them and pit them.
Walnuts: add a nice crunch and pair well with the rest of the salad ingredients.
Mixed Greens: I like to use different types of salad leaves, from bitter radicchio to sweet iceberg to sour purslane or mustard greens.
Tkemali: this is a sweet and tart Georgian plum sauce, and if you haven’t tried making it yet, now would be a great time! It is made with sour plums, sugar, chilies and herbs, and goes amazingly well with a wide variety of dishes. (We love: Braised Veal Shanks, Eggplant Toast, Glazed Pork Chops!). Here, I brush the duck’s skin with a little sauce and also use it in the dressing.
Preparation Tips for Duck Salad with Cherries, Oyster Mushrooms, Walnuts and Tkemali:
For this salad, we use roasted duck breast. This is my go-to method:
- Make a few cuts in the skin (try to ensure the blade of the knife does not touch the meat) and rub with salt;
- Heat a frying pan to medium high and sear the breasts for 1-2 minutes on each side;
- Transfer the duck onto a baking tray skin side up. Roast in the oven for 12-14 minutes at 190C or until the duck is slightly pink inside;
- Remove from the oven and let rest for 3-4 minutes, then cut into about 7mm slices.
As for the mushrooms, the most important thing is to clean them thoroughly to get rid of all the dirt. Then, simply fry them for a few minutes in a mix of oil and butter until beautifully golden. Season with salt.
For the dressing, I used tkemali sauce that I almost always have in my fridge. I mixed a table spoon of tkemali with 2 tbsp olive oil, 1 tsp vinegar and 1 tsp honey. You may want to add a table spoon of water if the sauce seems too thick. However, you can use any dressing with sweet, tart and fruity notes as an alternative. For instance:
- apple vinegar, evoo, pomegranate molasses and rock salt;
- a fruity vinegar like pear or fig, evoo, a little honey or brown sugar;
- lemon juice, evoo, honey and a pinch of sumac.
Tkemali sauce also has herbs such as mint and parsley that give it a nice fresh finish, so feel free to add some to your dressing!
You can use raw walnuts, or lightly toast them on a pan. I prefer toasting – it helps get rid of the astringency and draws out the sweetness of the walnuts.
To assemble the salad, toss the greens with about 3/4 of the dressing. Add the cherries, mushrooms, and the sliced duck breast and gently mix. Drizzle with the remaining dressing and scatter over some chopped walnuts.
Done! This duck salad is a great option for a light, healthy dinner.
Looking for more delicious and satisfying salads?
Check out these options:
Chicken Salad with Coriander Dressing
Smoked Salmon Salad with Mango and Avocado
Prawns with Eggplant, Shiitakes and Basil
.
Duck Salad with Cherries, Mushrooms, Walnuts and Tkemali
Equipment
- 1 large frying pan
- 1 medium frying pan
- 1 Roasting tray
Ingredients
- 2-3 duck breasts skin on
- 1 cup oyster mushrooms
- 20 sweet black cherries halved and pitted
- A pack of mixed salad leaves
- 1 tbsp walnuts
- 1 tbsp cooking oil
- 1 tsp butter
- salt & pepper
For the dressing:
- 1 tbsp tkemali Georgia tart plum sauce
- 2 tbsp olive oil
- 1 tsp white vinegar
- 1 tsp honey or more to taste
- 1 tbsp water optional – if the sauce is too thick
Instructions
- Wash the duck breasts and pat them dry.
- Make a few cuts on the skin using a sharp knife. Be careful to not let the blade touch the meat.
- Rub the breasts with salt.
- Heat a large pan to medium high and sear the breasts for 1-2 minutes on each sides.
- Preheat the oven to 190C. Line a baking tray with wax paper and place the duck breasts skin side up.
- Roast for 12-14 minutes in the middle of the oven, until the breasts are slightly pink inside.
- Let rest for a few minutes, then cut into about 7mm thick slices.
- Thoroughly wash the mushrooms under running water.
- Heat 1 tbsp of cooking oil and 1 tsp of butter in a medium pan and fry the mushrooms for about 5 minutes, moving constantly. They should turn golden and crispy, yet remain tender inside. Transfer to a plate and let cool.
- Heat another small pan to medium-high and roast walnuts for a few minutes until fragrant (optional).
- Prepare the dressing by whisking together 1 tbsp tkemali sauce, 2 tbsp olive oil, 1 tsp white vinegar and 1 tsp honey. If the sauce is too thick, add 1 tbsp water. Taste and adjust for sweetness.
- Place the greens into a large bowl and toss with 3/4 of the dressing.
- Add the cherries, oyster mushrooms and duck slices and gently mix to combine.
- Scatter over walnuts, drizzle over the remaining dressing and serve.
Notes
- You can use any other tart, sweet and fruity dressing in place of tkemali. For instance, a fruity vinegar mixed with olive oil, honey and rock salt; lemon juice with evoo, brown sugar and sumac; olive oil, pomegranate molasses, honey and vinegar.
- This salad is best enjoyed immediately.
