Smoked Duck & Fig Salad with Balsamic Reduction

Smoked Duck & Fig Salad with Balsamic Reduction
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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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Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins
For the Salad
 6 oz smoked duck breast, thinly sliced (store-bought or homemade)
 6 fresh figs, halved or quartered (or rehydrated dried figs if out of season)
 5 oz arugula (or arugula/spinach mix)
 ¼ cup toasted walnuts or pecans, roughly chopped
 ¼ cup crumbled goat cheese or shaved manchego (optional)
 1 small shallot, thinly sliced (optional, for depth)
For the Balsamic Reduction
 ½ cup balsamic vinegar
 1 tsp honey (or maple syrup, optional for added sweetness)
 Pinch of sea salt
Optional Dressing Add-On
 1 tbsp extra virgin olive oil, to toss with the greens before serving
Make the Balsamic Reduction
1

  1. In a small saucepan over medium heat, add ½ cup balsamic vinegar and 1 tsp honey.

  2. Bring to a gentle boil, then reduce heat to low.

  3. Simmer for 10–15 minutes, stirring occasionally, until reduced by about half and syrupy in texture.

  4. Add a pinch of salt and set aside to cool slightly—it will thicken more as it cools.

Prepare the Salad Base
2

  1. Wash and dry the arugula thoroughly.

  2. Place in a mixing bowl and lightly dress with a splash of olive oil and pinch of salt. Toss gently to coat.

Warm the Duck (Optional)
3

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.

Assemble the Salad
4

  1. Arrange the dressed arugula on individual plates or a large platter.

  2. Artfully place duck slices, figs, and shallots on top.

  3. Scatter with toasted walnuts and goat cheese or manchego.

Finish with the Balsamic Reduction
5

  • Drizzle the cooled balsamic reduction over the salad in thin lines or droplets.

  • Garnish with a little more salt and pepper if desired.

Optional Additions
6

  • 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

Pairing Ideas
7

  • Wine: Pinot Noir, Grenache, or dry rosé

  • Bread: Warm baguette or walnut bread

  • Side: Roasted root vegetables or a chilled lentil salad

Ingredients

For the Salad
 6 oz smoked duck breast, thinly sliced (store-bought or homemade)
 6 fresh figs, halved or quartered (or rehydrated dried figs if out of season)
 5 oz arugula (or arugula/spinach mix)
 ¼ cup toasted walnuts or pecans, roughly chopped
 ¼ cup crumbled goat cheese or shaved manchego (optional)
 1 small shallot, thinly sliced (optional, for depth)
For the Balsamic Reduction
 ½ cup balsamic vinegar
 1 tsp honey (or maple syrup, optional for added sweetness)
 Pinch of sea salt
Optional Dressing Add-On
 1 tbsp extra virgin olive oil, to toss with the greens before serving
Smoked Duck & Fig Salad with Balsamic Reduction
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