Crispy Duck & Fig Salad

• Duck breast(600 g)
• Fig(6)
• Arugula(120 g)
• Lettuce(150 g)
• Cucumber(1)
• Red Onion(1)
• Feta(120 g)
• Walnuts(60 g)
• Olive oil(2 tbsp)
• Balsamic Glaze(2 tbsp)
• Honey(1 tbsp)
• Dijon Mustard(2 tsp)
• Lemon(1)
• Fresh dill(10 g)
• Salt(1½ tsp)
• Black pepper(1 tsp)

Method

1. 1

   Score the skin on the {Duck breast} in a shallow criss-cross pattern, then season all over with {Salt} and {Black pepper}. Slice the {Fig}, thinly slice the {Red Onion}, chop the {Lettuce}, halve the {Cucumber} lengthwise and slice, and roughly chop the {Fresh dill}.

   ~10 min

2. 2

   Whisk together the {Olive oil}, {Balsamic vinegar}, {Honey}, {Dijon Mustard}, and the juice of {Lemon} until glossy and slightly thickened.

   ~5 min

3. 3

   Place the {Duck breast} skin-side down in a cold large skillet. Set over medium heat and cook until the skin is golden and much of the fat has rendered. Flip and cook the flesh side briefly until lightly seared.

   ~12 min

4. 4

   Transfer the duck to a board and rest for 5 minutes. In the same pan, add the {Walnuts} and toast for 2 minutes, shaking the pan, then take off the heat.

   ~7 min

5. 5

   Thinly slice the rested duck. In a large bowl, toss the {Rocket}, {Lettuce}, {Cucumber}, {Red Onion}, {Fig}, and {Fresh dill} with most of the dressing. Add the sliced duck, crumble over the {Feta}, scatter over the toasted {Walnuts}, and finish with the remaining dressing.

   ~3 min