OFYR Grilled Duck, Bitter Greens & Roasted Cherry Salad

cuisine American
difficulty Easy
season Spring & Summer
serves 4


1 duck breast, 8 ounces 2 heads frisée lettuce 1 cup cherries, pitted & halved 3 ounces goat cheese, crumbled 1/3 cup pistachios, chopped Balsamic glaze Extra-virgin olive oil Kosher salt Freshly ground black pepper, to taste Sea salt flakes, to taste


  1. Prepare the OFYR grill.
  2. Sprinkle the duck breast all over with 1 teaspoon kosher salt and 1 teaspoon pepper.
  3. Place the duck breast skin side down on the rim of the OFYR and roast until the skin is a deep caramel color and crispy, about 6 minutes to 8 minutes. Flip the breast and continue cooking until the duck reaches an internal temperature of 135 degrees F. for medium-rare.
  4. Remove the duck from the OFYR and let rest for 10 minutes before slicing the breast across the grain into 1/4" pieces.
  5. Place the cherries directly on the cooking plate of the grill and roast for 5 minutes turning occasionally. Remove from the grill and let cool to room temperature.
  6. Tear the frisée and add to a large salad bowl. 
  7. Lay the slices of duck breast over the greens. Sprinkle with the goat cheese, then the cherries and the pistachios.
  8. Just before serving, drizzle with olive oil and balsamic glaze and finish with a sprinkling of sea salt flakes and a few grinds of black pepper.