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Sweet caesar salad with swiss chard and grilled duck breast

  • Preparation : 20 minutes
  • Cooking : 3 minutes
  • Portions : 4
Salade César sucrée à la bette à carde et aux filets de poitrine de canard grillés


  • 500 g Brome Lake duck breast filets
  • Cooking oil spray
  • Salt and pepper
  • 1 medium head of romaine lettuce, washed, spun and shredded
  • 8-12 chard leaves, stems removed, chopped
  • Dried cranberries
  • Croutons
  • Sweet Caesar Dressing:
  • 1 large egg
  • 15 ml (1 tbsp) Dijon mustard
  • 30 ml (2 tbsp) maple syrup
  • 1 large garlic clove, sprout removed, crushed
  • 3 ml (1/2 tsp) sea salt
  • 1 ml (1/4 tsp) ground white pepper
  • 45 ml (3 tbsp) apple cider vinegar
  • 160 ml (2/3 cup) olive oil


  1. Trim the duck breast filets, removing the nerve with a fork or filleting knife. Rinse and pat dry. Skewer the meat and spray with oil. Season to taste with salt and pepper and barbecue over medium-high heat for about 3 minutes, turning a few times. Remove from the grill and let cool for 5 minutes before removing from skewers. Set aside.

  2. Preparation of the sweet Caesar dressing. In a blender, mix all the ingredients until smooth and creamy. A hand mixer may also be used. Use the dressing immediately or pour into an airtight container and refrigerate.

  3. Place the romaine lettuce and Swiss chard leaves in a large bowl. Add some dried cranberries and the sweet Caesar dressing, to taste. Mix. Divide the salad onto 4 to 6 medium-sized plates. Top each serving with the croutons, roast duck strips and more dried cranberries.

  4. Serve immediately accompanied by toasted herb bread, cut into pieces.


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