Warm Duck Nicoise

By Sally James
A thoroughly decadent twist on a classic Nicoise salad – and duck works surprisingly well with the traditional tuna accompaniments, too! A few tips to making this a real winner – keep the egg yolks moist and soft, the vegetables crisp and tender and don’t overcook the duck! This is all about moist and flavorful ingredients coming together for a simple yet exotic experience.
  • Course: Dinner


  • Dijon Mustard
  • duck breasts
  • fingerling potatoes
  • Green beans
  • hard boiled eggs
  • Nicoise olives
  • olive oil
  • red wine
  • Red Wine Vinegar
  • Salt and pepper to taste


  1. Heat a pan over a medium heat and add the oil.
  2. Sauté the duck breasts for 5-6 minutes each side or until cooked as desired. I prefer it still just a little pink inside. Cover with foil and allow to rest for 10 minutes before slicing. The duck can also be chilled to serve as a cold salad.
  3. Place the beans, potatoes and olives in a bowl.
  4. Whisk together the dressing ingredients and reserve 1 tablespoon. Toss the remainder through the salad.
  5. To serve, slice the duck thickly. Arrange vegetables and eggs on plates or a platter. Top with the duck and drizzle with the reserved dressing.