Fig and Cured Duck Salad
A duck breast cures overnight in salt and sugar until firm, then slices thin over arugula, fresh figs, walnuts, and crumbled goat cheese.
Curing the duck breast in a simple salt and sugar mix overnight firms up the texture enough to slice it paper-thin, closer to a charcuterie than a cooked cutlet. Fresh figs and a honey balsamic dressing add sweetness that plays well against the cured meat's saltiness. Toasted walnuts and goat cheese round out the salad with crunch and a little tang.
Prep
20 min
Cook
5 min
Total
25 min
Serves
4
Level
Medium
Calories
380 / serving
Ingredients
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