Grilled Duck and Romaine Lettuce Caesar Salad | Wild Table

I look forward to North Dakota waterfowl hunting more than any other season throughout the year. Long, cold, wet days trudging around in waders can take its toll. But it’s the smiling faces of my wife and daughter who bite into mouthwatering duck dishes like this one that make it all worthwhile. In this version of a classic Caesar salad, a few minutes on the grill enhances the flavor of the romaine lettuce brushed with olive oil and seasoned with salt and pepper. The whole thing is finished with Parmesan, croutons, Caesar dressing, and grilled duck breast.

The preparation of the duck is a simple seasoning with kosher salt and black pepper followed by a quick few minutes on the grill. The thin cuts of duck cook very fast, and the key is to not cook them past medium-rare. Let the meat rest for a bit before slicing it thin and topping this summer salad that will be one of the best things you grill all season. 

Serves: 4

Prep time: 15 minutes

Cook time: 15 minutes

Grilled Duck Ingredients

• 4 large duck breasts, from 2 ducks
• Salt and black pepper
• Olive oil

Caesar Dressing Ingredients

• 1/4 cup mayonnaise
• 1 Tablespoon lemon juice
• 2 teaspoons anchovy paste
• 1 teaspoon Dijon mustard
• 1/2 teaspoon minced garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil

Salad Ingredients

• 2 romaine lettuce hearts
• Olive oil
• Kosher salt and black pepper
• 2 lemons
• 2 teaspoons sugar
• 1/4 cup Parmesan cheese, shaved
• 1 cup croutons

Instructions

1. Place the duck breasts on a cutting board and tenderize with a Jaccard meat tenderizer. Sprinkle both sides of each duck breast with kosher salt and black pepper, then brush them with olive oil. Let them sit at room temperature while you make the Caesar dressing.
2. In a medium bowl whisk together the mayonnaise, lemon juice, anchovy paste, Dijon mustard, minced garlic, kosher salt, and black pepper. Slowly whisk in the olive oil until thickened.
3. Place the romaine hearts on a cutting board and use a sharp knife to trim off root ends, leaving bases intact so the layers stay together. Cut romaine hearts in half lengthwise. Under cool water, rinse thoroughly between layers to remove any dirt. Transfer romaine to a dish towel and pat dry. Brush olive oil on the lettuce and season all sides with kosher salt and black pepper.
4. Preheat the grill to medium-high heat. Grease the cooking grates with tongs using a paper towel dipped in olive oil.
5. Once the grates are hot, set the duck breasts on the hot grill and cook until nicely browned, about 4 minutes. Turn the duck over and grill on the other side until the meat reaches an internal temperature of 130 degrees F, about 2 minutes.
6. Take the duck off the grill and let it rest on a cutting board.
7. Slice the lemons in half and sprinkle the open ends with 1/2 teaspoon of sugar each. Place them on the hot grill and cook until lemons have caramelized, about 6 minutes.
8. Meanwhile, brush romaine lettuce evenly with olive oil and sprinkle with kosher salt and black pepper. Place the romaine lettuce on the grill and cook until well browned, about 4 minutes. Flip romaine and grill until the other side is lightly charred and leaves are softened, about 2 minutes. Transfer to a serving platter. 
9. Using a sharp knife, slice thin the grilled duck breasts and place on top of the grilled romaine lettuce.
10. Drizzle with Caesar dressing and sprinkle with Parmesan, croutons, and black pepper. Serve immediately.

Do you enjoy this Grilled Duck and Romaine Lettuce Caesar Salad recipe? Make sure you check out more recipes from Jeff Benda at wildgameandfish.com and follow Jeff on Instagram @wildgameandfish.

Are you a field to table foodie? Check out more of our wild game recipes and foraging tips on our Wild Table blog!