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.
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
4 servings