Duck Breast and Fig Salad with a Red Wine Vinaigrette

5 servings
  • 5 duck breasts, boned and halved
  • 1/4 cup red wine vinegar
  • 1 cup olive oil
  • 1 fresh bay leaf
  • 1 sprig fresh thyme
  • 2 teaspoons shallots, minced
  • Salt and pepper, to taste
  • 5 fresh figs, cut in half
  • 1/4 cup red wine
  • 1 pound arugula
  • 1/4 pound chestnuts, blanched
  • Preheat oven to 350 degrees.

  • Trim duck breasts if necessary. Place in pan. In a separate bowl, mix 1/2 of the red wine vinegar, olive oil, bay leaf, thyme and shallots. Season with salt and pepper. Pour over duck and marinate for 30 minutes.

  • Trim top portion of the stem on figs. Season with pepper. Place in pan and add remaining red wine vinegar and red wine. Hold aside.

  • Heat grill. Grill duck until cooked to desired doneness. Brush with marinade while grilling. Reserve leftover marinade and heat on stove until it just comes to a boil. Hold aside.

  • Take duck off grill and let rest. Place figs on grill to warm, skin side down. Slice duck on the bias. Divide arugula into 5 portions and put on plate. Place duck and figs on top. Sprinkle with blanched chestnuts. Drizzle cooked marinade over duck, figs and greens.

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