Name: Smoked Duck, Fig & Grilled Pear Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Cuisine: Salad
Ingredients: 1 medium duck breast smoked and thinly sliced.; 1 large cup or handful baby rocket leaves.; 1 large cup or handful baby spinach leaves.; 1 large firm pear cored and sliced into 8 or more wedges - not too thin or thick.; 3 large fresh figs ( use rehydrated dried figs if it is not fig season). Sliced into small wedges.; 1/2 small red onion thinly sliced.; 45 grams Chèvre soft goats cheese.; 1 tablespoon fig balsamic vinegar.; Drizzle of quality olive oil.; 1 tablespoon of chopped hazelnuts or walnuts.

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Light and delicious, this elegant duck, fig and grilled pear salad will make a statement at any picnic spread.

Smoked duck and grilled pear salad with fig, walnut and goats cheese.

A great make-ahead salad; the key ingredients – the smoked duck (recipe below) and the grilled pear, can be prepared the day before allowing you to build your salad on the day.

Collage showing sliced duck breast, figs, and grilled pears.

If you are having an at-home picnic affair, combine and dress the salad ingredients in a bowl as you would any salad and plate. If you are enjoying this salad as part of a movable feast, plate your salad at the picnic and drizzle with dressing, it’s that simple.

We give you all the information you need to know how to smoke the duck breast (and realise how simple it is).

Salad Variations

Picnic lunch with duck and grilled pear salad and picnic accessories on the table.

If duck breast is not your thing, this salad pairs equally well with smoked chicken or serrano ham. Consider crisping the ham in the oven a little for added flavour and texture and add to the salad at the last minute.

If fresh figs aren’t in season, you can use dried or rehydrated figs, although they will have a slightly different flavour profile from fresh.

Brightly coloured smoked duck, fig and grilled pear salad.

Tip: If smoking duck breast, we will often smoke two and make smoked duck rice paper rolls as well, which make great picnic finger food.
When grilling pears, you can also grill some rounds to make a lovely grilled pear and blue cheese appetizer or use additional pears for a super simple savoury pear tart.

Yield: 2 main salads or 4 side salads.

Smoked Duck, Fig & Grilled Pear Salad

Make a statement with this smoked duck, fig & grilled pear salad. Tender slices of smoked duck breast with sweet figs and sticky grilled pears topped with salty goats cheese. A simple yet elegant salad that is easy to pre-prepare and pull together last minute. A great make-ahead picnic salad that will be sure to impress.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

1 medium duck breast smoked and thinly sliced.
1 large cup or handful baby rocket leaves.
1 large cup or handful baby spinach leaves.
1 large firm pear cored and sliced into 8 or more wedges - not too thin or thick.
3 large fresh figs ( use rehydrated dried figs if it is not fig season). Sliced into small wedges.
1/2 small red onion thinly sliced.
45 grams Chèvre soft goats cheese.
1 tablespoon fig balsamic vinegar.
Drizzle of quality olive oil.
1 tablespoon of chopped hazelnuts or walnuts.

Instructions

Smoke the duck breast – see below for smoked duck breast recipe.
Place the sliced pear wedges on a preheated griddle pan and brush with olive oil. Cook on each side for a few minutes until you start to see those nice caramelised grill marks. You don't want the pear too soft.
Arrange the greens, duck slices, pear wedges, figs, and thinly sliced onion on individual plates or one large serving plate.
Drizzle with the balsamic vinegar and olive oil. (You can also combine all ingredients in a bowl and toss to coat with balsamic and oil. Plating is easier for building your salad in situ at a picnic.
Top with small chunks of goats cheese, sprinkle with nuts and serve.

How to Smoke Duck Breast

Slow smoked duck breast is a gorgeous addition to so many picnic menu ideas and is a lot simpler to make than many think. We show you how to smoke a duck breast and how to incorporate it into your picnics.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

2 boneless duck breasts
2 tablespoons of ground black pepper *optional

Instructions

Remove duck breasts from the fridge and pat dry with a paper towel.
Score the skin being careful not to cut the flesh.
Cover the skin of each breast with ground pepper and rub into the skin. (This is optional but I find the pepper helps crisp the skin and the taste will cook-off if you render the fat further in the pan).
Prepare the bbq with around 3-4 handfuls of wood chips in the smoker box (or in a tinfoil packet with a hole poked in the top). More or less depending on how intense you like your smoke flavours.
Place a bowl of water on the rack away from where the duck breast will sit. This will help keep the breast moist and juicy.
Set your bbq to approx 132℃ | 270℉. Only one side of the burner should be lit, the opposite side to where the duck breast will sit.
Place the duck breast skin side up with the temperature probes inserted if using them.
Close the lid and smoke the duck until the internal temperature reaches medium-rare 61℃ |141℉. This will be approx 30 minutes for a small breast and 50 for a large.
If the breast has a thick fat layer, you may wish to render the fat further. Place skin-side down on a medium to hot pan and allow the remaining fat to render out. Crisping the skin further without burning it. See notes about cooking times if the breast has a very thick fat layer.
Let duck rest for a few minutes before slicing and serving. If not serving immediately, leave the breast whole until ready to use.

Notes

Rendering the Fat & Crisping the Skin

If the fat layer is thin, the fat will render and skin will crisp in the smoker. If the breast has a particularly thick layer of fat, you may wish to render this off in a pan after cooking. Depending on the thickness, you will need to factor this additional cooking time.

If it is thick, I recommend smoking to the rarer side of medium-rare to allow for at least another 5-10 minutes cooking skin down in the pan. Watch your heat as you want the fat to render and skin to crisp but not burn. Don't be scared to reduce the heat as it renders.

Keep Your BBQ and Kitchen Fat-Free

Duck generally has a lot of fat which will drip and splatter. It is recommended to use a foil tray or lining in your bbq to catch the fat as it drips. Also, use a grease splatter screen if rendering the fat in a pan after smoking.

Sensible Picnic Salad Storage Containers

S’well Stainless Steel Triple-Layered Vacuum Insulated Food Bowls

S'well Eats 16oz 2-IN-1 Nesting Food Bowl with 10oz Prep Bowl, Blue Suede (12814-B19-42540)

S'well Stainless Steel Bowls-21.5 Oz Triple-Layered Vacuum-Insulated Containers Keeps Food and Drinks Cold for 11 Hours and Hot for 7 - with No Condensation - BPA Free, 21.5oz, Blue Granite

These stylish 2 in 1 containers (16 oz | 450 gm and 21.5 oz | 610 gm) are perfect for picnic salads. Triple-Layered Vacuum-Insulation keeps salads cold for hours and they can double as a serving bowl. They come in a range of gorgeous colours and designs to suit your picnic style.

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