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With a sharp knife, thinly slice the smoked duck breast obtaining at least 24 slices out of it.
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.
Cut the figs into four, wash and keep aside.
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.
At this point, add the pre-prepared lavender drops (or lavender flower powder) by using a rob coupe.
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.
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.
Finally, drizzle the lavender dressing right on top of the salad and sprinkle a bit of lavender powder.
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.
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.
A modern British restaurant in the heart of Marylebone with a seasonal themed outdoor terrace.