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The starter, Light and fresh

Cured duck breast and fig salad

Cured duck breast and fig salad is a fresh starter for 6 people that takes 20 minutes of hands-on work, made in the morning for the evening. Plating happens right at serving time to keep the arugula crisp and the figs fresh. Very easy and under €4 per person, it balances the sweetness of figs, the saltiness of cured duck, and a sharp honey mustard dressing.

A salad of cured duck breast and fresh figs, sweet, salty and peppery, a classic at any good table.

Cured duck breast and fig salad
For
6 people
Work
20 min
Total time
20 min
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€3.80
Calories per person
310 kcalcalculated by Kiloach, your weight coach

Cured duck breast brings a salty, firm bite, fresh figs answer with sweet, soft flesh, parmesan adds an umami note and arugula a bit of peppery bite. The honey balsamic dressing ties everything together without masking any flavor. It's a starter you eat with real pleasure, nothing heavy, perfect to open a meal that continues with a heartier main course.

This is a seasonal salad, made for summer and early fall, when figs are at their best. It fits naturally into a somewhat dressed up dinner with friends, a Sunday family lunch, or even a light starter for a holiday meal. Almost everything comes together ahead of time, which frees you up for the rest of the menu.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

In the morning, slice the duck breast, make the dressing and shave the parmesan curls, then keep everything covered in the fridge. Just before guests arrive, wash and spin the arugula so it stays crisp. At serving time, cut the figs, plate everything and drizzle with the dressing at the very last minute.

The ingredients

6 people

Butcher

  • Cured duck breast 250 g

Fruits and vegetables

  • Fresh figs 12
  • Arugula 150 g

Dairy

  • Parmesan 80 g

Pantry

  • Honeyoften in the pantry 2 tbsp
  • Balsamic vinegaroften in the pantry 2 tbsp
  • Mustardoften in the pantry 1 tsp
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Mustard

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Slice the cured duck breast into very thin strips and keep them covered in the fridge.

    Pop it in the freezer for fifteen minutes first, it slices more easily and into thinner strips.

  2. Whisk the honey with the balsamic vinegar, mustard, olive oil, salt and pepper into a well blended dressing.

    The mustard acts as a binder, so the dressing stays emulsified right up to serving.

  3. Use a vegetable peeler to shave the parmesan into curls and keep them in the fridge.

    Use a block of parmesan rather than pre grated cheese, the curls stay thin and keep their flavor.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Wash the arugula, spin it dry and keep it in a damp kitchen towel in the refrigerator.

    This keeps it crisp right up until serving.

When it's time to serveThe final touches, right in front of your guests.

  1. Cut the figs into wedges, arrange them with the arugula and duck breast on the plates, add the parmesan curls and drizzle with the dressing.

    Dress the arugula separately with a few drops of vinaigrette so it doesn't wilt.

Our tips to get it right

  • Pick figs that are ripe but still firm, they hold their shape better in wedges and release less juice onto the plate.
  • If you don't have a wide enough peeler for the parmesan, use a thin vegetable peeler rather than a grater, the curls need to stay thick enough to hold on the salad.
  • Taste the dressing before drizzling it on, honey and balsamic vary in intensity from brand to brand, add a touch more mustard if it needs more punch.

The variations

  • Swap the cured duck breast for prosciutto or bresaola for a version that's just as salty but lighter on the palate.
  • For a vegetarian version, skip the duck and add toasted walnuts, the parmesan and figs still give the salad plenty of character.
  • For an easier version for kids, cut the duck breast into small cubes instead of strips and serve the dressing on the side in a small bowl.

What to serve it with

  • Lightly toasted country bread
  • A glass of dry or off-dry white wine
  • A braised meat dish as the main course

Storage

The sliced duck breast, dressing and parmesan curls keep up to 24 hours in the refrigerator in separate sealed containers. The plated salad doesn't keep, it should be eaten right after it's assembled. This recipe doesn't freeze.

Questions about this recipe

Can I use something other than cured duck breast?

Yes, prosciutto, bresaola or even smoked duck breast work well instead. Keep the same amount, 250 grams is enough for 6 people.

What's the best way to shave parmesan curls?

Use a vegetable peeler on a cold block of parmesan rather than pre grated cheese. The curls should be thick enough to hold their shape once placed on the salad.

Do you need to peel the figs before cutting them?

No, the skin of fresh figs is edible and adds color to the plate. Just wash the figs and cut them into wedges right before plating.

Can I double the recipe for more guests?

Yes, this salad doubles easily while keeping the same proportions for each ingredient. Just plate the dishes at the last moment to keep every element fresh.

Can a cured duck breast and fig salad be made ahead?

Yes, during the day. The recipe needs 20 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a cured duck breast and fig salad?

Allow 20 min in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "very easy".

How many calories are in a cured duck breast and fig salad?

About 310 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a cured duck breast and fig salad cost?

About €3.80 per person, that's €22.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, mustard. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Beet and apple tartare The appetizer

Light and fresh

Beet and apple tartare

  • 25 min of work
  • Prepared the day before
  • Very easy, €0.90 per person

70 kcalcalculated by Kiloach

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