Smoked Duck Salad with Lavender Dressing - British Recipe from The Montagu Kitchen, Hyatt Regency London The Churchill:

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

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Carlo Alberto Martino

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