This elegant salad combines thin slices of smoked duck breast with juicy fresh figs, peppery arugula, and toasted nuts, finished with a glossy, sweet-savory balsamic reduction. Perfect for entertaining or a refined seasonal lunch.
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In a small saucepan over medium heat, add ½ cup balsamic vinegar and 1 tsp honey.
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Bring to a gentle boil, then reduce heat to low.
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Simmer for 10–15 minutes, stirring occasionally, until reduced by about half and syrupy in texture.
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Add a pinch of salt and set aside to cool slightly—it will thicken more as it cools.
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Wash and dry the arugula thoroughly.
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Place in a mixing bowl and lightly dress with a splash of olive oil and pinch of salt. Toss gently to coat.
If using pre-smoked duck:
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Gently warm the slices in a skillet over low heat for 30 seconds per side, or let come to room temperature naturally for the best texture.
If using freshly smoked duck:
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Let rest and slice thinly across the grain.
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Arrange the dressed arugula on individual plates or a large platter.
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Artfully place duck slices, figs, and shallots on top.
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Scatter with toasted walnuts and goat cheese or manchego.
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Drizzle the cooled balsamic reduction over the salad in thin lines or droplets.
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Garnish with a little more salt and pepper if desired.
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Crunch: Add crispy shallots, pomegranate seeds, or rye croutons
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Fruit Swap: Use pears or roasted grapes instead of figs
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Greens Swap: Try frisée, baby kale, or radicchio for variety
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Wine: Pinot Noir, Grenache, or dry rosé
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Bread: Warm baguette or walnut bread
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Side: Roasted root vegetables or a chilled lentil salad
Ingredients
Directions
-
In a small saucepan over medium heat, add ½ cup balsamic vinegar and 1 tsp honey.
-
Bring to a gentle boil, then reduce heat to low.
-
Simmer for 10–15 minutes, stirring occasionally, until reduced by about half and syrupy in texture.
-
Add a pinch of salt and set aside to cool slightly—it will thicken more as it cools.
-
Wash and dry the arugula thoroughly.
-
Place in a mixing bowl and lightly dress with a splash of olive oil and pinch of salt. Toss gently to coat.
If using pre-smoked duck:
-
Gently warm the slices in a skillet over low heat for 30 seconds per side, or let come to room temperature naturally for the best texture.
If using freshly smoked duck:
-
Let rest and slice thinly across the grain.
-
Arrange the dressed arugula on individual plates or a large platter.
-
Artfully place duck slices, figs, and shallots on top.
-
Scatter with toasted walnuts and goat cheese or manchego.
-
Drizzle the cooled balsamic reduction over the salad in thin lines or droplets.
-
Garnish with a little more salt and pepper if desired.
-
Crunch: Add crispy shallots, pomegranate seeds, or rye croutons
-
Fruit Swap: Use pears or roasted grapes instead of figs
-
Greens Swap: Try frisée, baby kale, or radicchio for variety
-
Wine: Pinot Noir, Grenache, or dry rosé
-
Bread: Warm baguette or walnut bread
-
Side: Roasted root vegetables or a chilled lentil salad