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.
Servings: 2 main salads or 4 side salads.
Calories: 454kcal
Ingredients
- 1 medium duck breast smoked and thinly sliced.
- 1 cup baby arugula leaves
- 1 cup baby spinach leaves
- 1 large Pear Firm. cored and sliced into 8 or more wedges - not too thin or thick.
- 3 large 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 balsamic vinegar.
- 1 tablespoon olive oil. use a quality olive oil
- 1 tablespoon hazelnuts or walnuts. chopped
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.
Nutrition
Serving: 1g | Calories: 454kcal | Carbohydrates: 41g | Protein: 29g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 97mg | Sodium: 167mg | Potassium: 857mg | Fiber: 8g | Sugar: 30g | Vitamin A: 2103IU | Vitamin C: 22mg | Calcium: 123mg | Iron: 7mg