This colorful and simple grilled salad is a full satisfying all-in-one bowl entree. Serve alongside glasses of pinot noir, as the wine's acidity will cut through the duck's richness and create a pairing perfect for eating and sipping in summer.  Fruit and duck have been longtime friends. The grilled cherries and the mild and tangy goat cheese crumbles temper the bitter greens and create a harmonious full-bodied salad. All together, this salad is easy to make and anything but boring. If duck is something you avoid making at home, grilling it and adding slices of crispy skin topped pieces to salad is the perfect place to begin a new culinary experiment that what we are certain will become an elevated surprise option for entertaining guests during an informal gathering. The green leaves, the grilled ruby cherries, and the milk white cheese create the perfect bed on which to lay the pink juicy duck. Bon appetit!
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.