Roast Duck & Fig Salad - Everyday Gourmet with Justine Schofield

duck breast

🥗Healthier: chicken breast

💰Cheaper: pork tenderloin

Chicken is leaner and more affordable than duck.

goat cheese

🥗Healthier: feta cheese

💰Cheaper: cream cheese

Feta provides a similar tangy flavor at a lower cost.

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds are a healthier nut option, while sunflower seeds are budget-friendly.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar has health benefits and red wine vinegar is often less expensive.

Preheat the oven to 190 degrees Celsius.

Remove the pre-cooked duck breast from the pack and place it onto a tray.

Heat the duck in the oven for 10-12 minutes.

In a bowl, add about 1 tablespoon of balsamic glaze.

Add classic balsamic vinegar to the bowl for zing.

Mix in extra virgin olive oil in a ratio of one part vinegar to three parts olive oil.

Season the dressing with salt and black pepper.

Cut about four baby beetroot into quarters and add them to the dressing.

Quarter four fresh figs and add them on top of the beetroot.

Roughly chop radicchio leaves and add them to the bowl.

Add roasted hazelnuts to the salad after removing their skins.

Once the duck is heated, let it rest for about five minutes before slicing.

Slice the duck breast thinly, keeping the skin on.

Toss the salad ingredients with the dressing.

Plate the salad, adding the sliced duck on top and a drizzle of balsamic glaze.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens