Smoked Duck Salad with Lavender Dressing

Made with figs and pears and topped with a lavender dressing, this dish takes you on a journey through the English countryside.

  • 4 Servings



  • Step 1

    With a sharp knife, thinly slice the smoked duck breast obtaining at least 24 slices out of it.

  • Step 2

    Wash and cut the pears in quarters, removing the seeds and the core. Cut each quarter in half so that you have a total of eight equal wedges. Keep aside.

  • Step 3

    Cut the figs into four, wash and keep aside.

  • Step 4

    For the lavender dressing : Place the white balsamic vinegar, honey and dijon mustard in a bowl. Slowly add in the olive oil and create an emulsion by using a whisk. Keep whisking slowly and add the oil until you see a shiny and smooth consistency.

  • Step 5

    At this point, add the pre-prepared lavender drops (or lavender flower powder) by using a rob coupe.

  • Step 6

    To assemble the dish, place the pears and the figs in a bowl and slightly drizzle them with olive oil and a pinch of salt.

  • Step 7

    Arrange the fruit on the plate and add six slices of smoked duck on top. Dress the frisee salad with a dash of olive oil and arrange it on the plate.

  • Step 8

    Finally, drizzle the lavender dressing right on top of the salad and sprinkle a bit of lavender powder.

  • Step 9

    Chef’s Tips: To add more depth of flavor to your salad, you can slightly caramelized the figs by coating them with brown sugar and roasting them in the oven for 8 mins at 160 degrees, or by using a blow torch.

  • Step 10

    As an alternative to figs or pears, you can also try switching either ingredient with blood orange - it’s a classic combination that will always impress.

The Montagu Kitchen

The Montagu Kitchen

A modern British restaurant in the heart of Marylebone with a seasonal themed outdoor terrace.

Other Recipes