Duck and Arugula Blackberry Salad

This refreshing salad includes duck breast, sage, arugula greens, red onion, mandarin oranges and our Zack's Blackberry Jalapeno Sauce.

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  • 2 Duck breasts, fat removed
  • Salt and pepper to taste
  • 1 Tbsp. Olive oil
  • 1/2 cup Zack's Blackberry Jalapeno Sauce
  • 1 tsp. Sage, minced
  • 1 cup Olive oil
  • Arugula greens
  • Red onion, thinly sliced
  • Mandarin oranges


  1. Season duck breasts with salt and pepper on both sides. Heat 1 Tbsp. oil in a medium skillet and sear duck breasts on both sides. Finish cooking duck in a 400 degrees F oven for 15-20 minutes.
  2. While duck is cooking, whisk together the Blackberry Jalapeno Sauce and sage in a medium mixing bowl. Continue to whisk and slowly drizzle olive oil into mixture to form vinaigrette dressing.
  3. Arrange arugula greens on individual serving plates. Top greens with red onion and mandarin oranges. Remove duck from oven and allow to rest at least 5 minutes before slicing. Cut duck breast on bias (diagonal) into 1/4 inch thick slices and place on top of arugula in a fan shape. Drizzle blackberry vinaigrette over the duck breast and green.