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Smoked Duck & Cherry Salad

Alison Attenborough's smoked duck salad, with a tangy Dijon vinaigrette, will work with most fruit. Try fresh figs and persimmons in the fall and raspberries or blackberries in the spring.
Alison Attenborough Smoked Duck & Cherry Salad Recipe | D'Artagnan


  • 1/2 shallot, minced
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • Salt
  • Coarsely-ground black pepper
  • 1/2 head firm, crisp lettuce
  • 1 large handful cherries, pitted and roughly chopped (about 1/2 to 1 cup)
  • 1/4 cup chervil sprigs (optional)
  • 1 Smoked Duck Breast, thinly sliced crosswise
  • Crusty bread, for serving


  1. Prepare the dressing: combine the shallot, olive oil, vinegar, and mustard in a small bowl. Season to taste with salt and pepper.
  2. Wash and dry the lettuce and tear any large leaves into bite-sized pieces. Place in a large bowl along with the cherries, dressing, and chervil, if using. Mix well.
  3. Divide the salad among two plates and top with the sliced duck. Serve with crusty bread.