Smoked Duck Breast Salad

A delicious summer salad perfect for Al Fresco dining in our wonderful South African sunshine.



  • 2 – 4 The Duck Farm Smoked Breast Fillets, thinly sliced
  • 75g (½ cup) whole hazelnuts
  • 1 x 80g pkt baby rocket or other seasonal salad leaves
  • A handful of prunes, halved
  • 2 – 4 poached pears, sliced
  • Water
  • 5ml vanilla flavour
  • 2 cinnamon sticks
  • Blue cheese or feta cheese, crumbled


  • ¼ cup fig reduction
  • 2 tbs olive oil
  • Duck or poultry spice, to taste
  • Salt and freshly ground pepper


1. Preheat oven to 180°C. Spread the hazelnuts over a baking tray and cook in preheated oven for 5 min or until toasted. Place the hazelnuts on a clean tea towel and rub to remove the skins. Coarsely chop and set aside in a bowl until required.

2. Meanwhile, poach the pears in water, vanilla and cinnamon sticks. Drain and set aside.

3. In a small bowl, combine the ingredients for the dressing, mix well and season to taste.

4. Place the salad leaves, prunes and pears in a large bowl. Drizzle with dressing and gently toss until just combined. Top with duck slices and crumbled cheese and sprinkle with hazelnuts – serve and savour!

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