How to Make Fig, Spinach And Duck Salad
Duck is one of those versatile and indulgent meats perfect for countering the January blues while offering a good source of protein for your health-conscious customers. Further impress your diners by serving this salad in an edible tortilla bowl.
In the how-to video below you'll see Chris John, a Development Chef at Bristol's National Catering Equipment Centre, guide you through the steps.
How to make Fig, Spinach and Duck Salad
What is the Dish?
Prep Time
10 MinutesCook Time
15 MinutesCuisine
European/AsianChef Chris John's indulgent salad makes use of seasonal meat and classic pairings. Spice up your spinach with this delicious main taking only 25 minutes to prepare and boasting juicy figs, crispy duck breast and sweet and salty hoisin.
Cost To Make
- Per portion: £5.80
Menu Price
Profit
- Gross profit per portion: £7.70
Ingredients
- 1 duck breast
- 4 tbsp hoisin sauce
- 5g sesame seeds
- 1 tomato and herb tortilla wrap
- 150g spinach leaves
- Oil
- Sugar
- 1 fig
- 4 tbsp water
- 1 red onion
- 25g sundried tomatoes
- 80g black olives
- Mexican Marigold (or rosemary, if unavailable)
What Steps Do I Follow?
- Preheat the oven to 180°C, then season the duck with a generous amount of salt and pepper. Heat a thick-based pan and sear the duck breast until golden
- Peel and slice the red onion, then place into a pan with a little oil and sugar. Stir fry until they're just browning
- Wash the spinach in a colander, tossing it with your hands to ensure coverage. Leave to dry off, then chop the sundried tomatoes into halves and the figs into quarters
- Place the tortilla in a deep saucepan, pressing down in the middle to create a bowl shape, and bake in the oven for 7-8 minutes. Allow to cool, then remove from the pan and set aside
- To make the dressing, combine the hoisin sauce and water, then add the sesame seeds. Mix well
- Arrange the spinach inside the tortilla bowl and add the figs, sundried tomatoes, olives and onions. Cut the duck breast in half and place on top of the salad mixture. Spoon a drizzle of hoisin dressing over the salad and top with Mexican Marigold or rosemary
What Equipment Do I Need?
Here you'll find the tools of the trade needed to replicate this juice for your menu.
Chef Profile
"I have worked in the industry for more than 10 years.
"From sous chef to head chef to catering manager, I've worked my way up the ranks in environments ranging from a seafront restaurant to a military camp.
"My recipe ideas come from balancing flavours I've come across throughout my career and injecting them into classic dishes to give customers exciting tastes and enjoyable experiences."
Chris John | NCEC Development Chef
