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The main dish, Light and fresh

Seared duck breast strips with peaches and herb salad

Seared duck breast strips with peaches and herb salad is a summer main for 6 people, ready in 40 minutes with 25 minutes of active work. The peaches and salad are prepped ahead in the morning, leaving only the duck to sear at the last minute. It's easy, costs €7.20 per person, and the key is searing the duck hard and fast with no added fat to keep it juicy.

Golden seared duck strips, peaches roasted in honey until they caramelize, and an herb salad to wake everything up.

Seared duck breast strips with peaches and herb salad
For
6 people
Work
25 min
Total time
40 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€7.20
Calories per person
420 kcalcalculated by Kiloach, your weight coach

Seared duck keeps a pink center and crisp golden skin, while the peaches caramelize slowly in honey and butter until they turn amber. The herb salad, mint and basil tossed with mixed greens, brings the freshness that balances the fruit's sweetness and the richness of the duck. It's a dish built on contrast, warm against cool, sweet against savory, tender against crisp.

This is the kind of recipe you make for a summer dinner with friends, when peaches are at their best, or for a family meal that breaks from the usual routine. It fits naturally into a light menu, paired with a fresh starter like a vegetable tartare and a simple fruit dessert, so the evening stays easy from kitchen to table.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 8 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 3 steps, 8 min

In the morning, make the vinaigrette, wash the salad and herbs, then pan sear the peaches in honey and set them aside. Just before guests arrive, take the duck out of the fridge, season it, and arrange the unseasoned salad in a bowl. At serving time, sear the duck strips over high heat, warm the peaches back up, and plate everything in just a few minutes.

The ingredients

6 people

Butcher

  • Duck breast strips 900 g

Fruits and vegetables

  • Yellow peaches 4
  • Mixed herb salad greens 200 g
  • Fresh mint 0.5 bunch
  • Basil 0.5 bunch

Pantry

  • Liquid honeyoften in the pantry 2 tbsp
  • Balsamic vinegaroften in the pantry 2 tbsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 30 g

Allergens Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Cut the peaches into wedges. Make the vinaigrette with the balsamic vinegar, olive oil, salt, and pepper. Wash and dry the salad greens and herbs.

    Keep the herbs whole, they bruise less than if you chop them too early.

  2. Pan sear the peach wedges in butter with the honey until golden, 3 minutes per side, then set them aside on a plate. 8 min

    Don't flip the peaches too soon, let them take on good color first.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the duck out of the fridge, season with salt and pepper. Arrange the salad in a bowl without dressing it.

    Don't salt the duck too early, it would lose its juices.

When it's time to serveThe final touches, right in front of your guests.

  1. Sear the duck strips over high heat, no added fat, 2 to 3 minutes per side. Let them rest 3 minutes under foil. 6 min

    Duck releases enough fat on its own, don't add anything to the pan.

  2. Warm the peaches back up for 2 minutes in the same pan deglazed with balsamic vinegar. 2 min

    A few drops of balsamic cut the sweetness and bring the peaches back to life.

  3. Dress the salad, plate it with the peaches, and lay the duck strips on top.

    Add a final turn of the pepper mill right before bringing it to the table.

Our tips to get it right

  • Plan on a little less than half a duck breast per person in strips, they're thin and disappear fast, especially alongside such a light dish.
  • Always let the duck rest under foil after cooking, the fibers relax and the juices stay inside when you slice it.
  • If your peaches aren't sweet enough, add an extra spoon of honey to the pan rather than cooking them longer, which would make them too soft.

The variations

  • Swap the peaches for apricots or nectarines depending on what looks best at the market, the cooking time stays the same.
  • For a vegetarian version, replace the duck with pan seared halloumi slices, which pair beautifully with the caramelized peaches.
  • To save time, buy a ready made herb salad mix and skip the washing step, you'll save ten minutes without losing any flavor.

What to serve it with

  • Plain or lightly lemon rice
  • Roasted baby potatoes
  • A well chilled rosé

Storage

Leftovers keep for 2 days in the fridge in a sealed container, with the duck and peaches stored separately from the salad. This dish doesn't freeze well because of the peaches and fresh salad. Reheat the duck gently in a pan to avoid drying it out, and warm the peaches quickly alongside it.

Questions about this recipe

Can I use whole duck breasts instead of pre cut strips?

Yes, sear whole breasts skin side down first, then slice them into strips yourself. Add a couple extra minutes of cooking so the inside stays pink.

How do I know if peaches are firm enough to pan sear?

They should give slightly under your finger without feeling soft. Overripe peaches fall apart during cooking and lose their shape as wedges.

Can I serve this on one large platter instead of individual plates?

Yes, it actually works better for a casual dinner. Layer the salad as a base, add the peaches, then top with the duck strips sliced on a bias.

What if I'm hosting more than 6 people?

The recipe scales easily, plan on 150g of duck and two thirds of a peach per extra guest. Sear the peaches in batches so they caramelize properly instead of steaming in a crowded pan.

Can seared duck breast strips with honeyed peaches and an herb salad be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 3 steps.

How long does it take to make seared duck breast strips with honeyed peaches and an herb salad?

Allow 40 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in seared duck breast strips with honeyed peaches and an herb salad?

About 420 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does seared duck breast strips with honeyed peaches and an herb salad cost?

About €7.20 per person, that's €43.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Beet and apple tartare The appetizer

Light and fresh

Beet and apple tartare

  • 25 min of work
  • Prepared the day before
  • Very easy, €0.90 per person

70 kcalcalculated by Kiloach

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