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Roasted Duck Breast with Citrus Micro-greens


  • 3 ducks breasts halved skin on if you are using wild duck you'll need to brine the breasts. This brings out the flavor. Scott Leysath has a very simple brining recipe at Hunt Fish Cook
  • Extra Virgin Olive Oil
  • Brown Dog Riba-Riba Rub™ - you can adjust the amount to your taste. We usually use about 2 tsp. per breast
  • Sea salt to taste
  • 6 cups of micro greens or any baby lettuce mix
  • Citrus Vinaigrette:
  • 2 tbsp. of white wine vinegar
  • 4 tbsp. olive oil
  • 2 tsp. orange juice
  • Fresh ground pepper and sea salt to taste


  • Whisk ingredients together until well blended. Set aside.
  • Rinse duck breasts with cold water and pat dry.
  • Coat breasts with olive oil, rub both sides well with Brown Dog Riba-Riba Rub and place in a baking dish sprayed with cooking spray.
  • Roast at 350° until browned, about 40 to 45 minutes.
  • While breasts are roasting in the oven, rinse greens if needed and divide equally on six plates. Put plates back in refrigerator to keep chilled.
  • When duck breast is about finished, take out plates with greens and drizzle vinaigrette over the greens.