Everyone knows that Fig and Duck can sing a nice song and that Arugula hits the same nutty note time and again. Strawberry and Chèvre hit both the high notes and low notes, leaving plenty of room for Fig and Duck to chime in. It is Onion that can sometimes venture off-key. However, choose an already sweet one from Walla Walla or Maui and it is sure to fit in. Macerated in a little vinegar and tuned up with olive oil, the band gets together and plays a nice gig called, “Summertime, Salad, Strawberries and Fig”.
They will be performing (as an encore) this weekend over at Angie’s weekly party, Fiesta Friday.
Salad of Duck Confit: starring Strawberry & Fig
Serves four – six
When making this salad for just Tom and myself, I usually still use the same proportions for the vinaigrette; it can be used throughout the week for other salads or to drizzle over fish. The amount of strawberries, figs and onions you macerate can vary depending on how many people you are serving. Any leftover onions are delicious on the grill to serve with your next meal (I just grilled my leftover onions last night and served them with our hanger steak).
INGREDIENTS (for Vinaigrette)
7 cleaned, quartered strawberries, stem removed
1 knob butter
1 tablespoon champagne vinegar
1 pinch fleur de sel plus pepper (
2 teaspoons honey
1/4 cup olive oil
INGREDIENTS (for Salad)
4 qty. 1/4″ slices, sweet onion (such as Walla Walla) cut into large pieces
4 figs, cut in half then quartered
7 strawberries, hulled, quartered
6 qty. 1″ x 1″ pieces of bread. Brush with olive oil and grill to just golden each side (1-2 minutes each side depending on grill). Do this in a sauté pan if grilling is not an option.
2 ounces chèvre
2 duck confit legs, meat removed from bone (skin and excess fat reserved for another use)
1 bunch arugula, cleaned and spun dry
PREPARE (the Vinaigrette)
Sauté the 7 strawberries in butter a minute or two until they are slightly loosened. Add the sparkling wine or prosecco and continue to cook until some juices from the berries release. Reduce this down to about 3-4 TB liquid (it will be pinkish in hue).
Transfer the mixture to a chinois and squeeze the liquid into a bowl. You should have about 1/4 cup liquid.
Add the vinegar plus whisk in the oil. Season with sea salt and pepper.
PREPARE (the Salad)
Add the cut onions to the vinaigrette, along with the cut figs and strawberries. Cover with a lid (or wrap) and let sit to macerate for a 1/2-hour or so, (seasoned to taste, with a little sea salt and pepper, if needed).
Brush the bread cubes with olive oil and grill them until slightly golden on each side (1-2 minutes per side). Alternatively, you can do this in a sauté pan.
Heat the duck confit on a piece of foil in a 350 degree oven until just warm, approximately 5 minutes.
TO PLATE
Mound a small pile of arugula, tightly, on the center of each plate. Top with a crouton.
Using a spoon, drizzle some of the vinaigrette over each mound (mindfully saving a little for you… for later, in a jar). Using tongs, divvy, the onion pieces, strawberry slices and fig quarters among plates.
Divide the duck meat among the plates, tucking it in in with the fruit.
Crumble over goat cheese. Enjoy.
Last one to the party misses out on the duck!!!
Butter, Basil and Breadcrumbs said:
Ahhhhhh!!! Haha!!! I love it!! I loved reading this.. I can hear them playing, and it’s a concerto of simply beautiful music!! And oh my.. Not only do they sound fabulous, they look even more so.. A most perfect salad…LOVE this post! ❤️
Stacey Bender said:
Thanks Prudy! They must play a serenade, just for you.
Nancy Froerer said:
Looks delicious – I tried my first fig at work Friday with goat cheese on top. Maybe sometime on a Friday when you get off work early I can sample one of your delicious creations!?!? Have an AWESOME weekend =-)
Stacey Bender said:
Your first fig? Are you now hooked? They are my most anticipated fruit to come into season. I will happily share creations with you sometime this summer.
simon682 said:
Beautifully made. Would like to try that one.
Stacey Bender said:
Thanks, I hope you do (perhaps for one of your picnics).
Linda Brown said:
This suits my annual fig obsession to a T! Beautiful photo, Stacey. Yum. Linda
Stacey Bender said:
Thanks Linda, glad to hear. Hope you have a pint of figs sitting on your counter at the ready.
saucygander said:
Wow a singing salad! I’d like one at my next dinner party please! 🙂
This duck confit salad looks delightful, thank you for bringing it to the Fiesta Friday party this week, I hope you are having a great time!
Stacey Bender said:
Thanks Saucy, a singing salad is what every dinner party needs.
Margot @ Gather and Graze said:
What a performance – I’m very impressed! Thanks Stacey for this succulent recipe and for providing a few more tunes for the guests! Cheers, Margot
Stacey Bender said:
It was all Strawberry and Fig, although Duck does likes to steal the show. Cheers!
Michelle said:
Yum I love duck and I love figs, this all sounds amazing!
Stacey Bender said:
As long as I’ve known them, Duck and Fig have been a perfect couple.
Stacey Bender said:
Thanks, they are good together (or alone, for that matter).
ChgoJohn said:
Brava!!! What a great combo! I have to start sourcing the confit. With figs hitting the markets, this is one performance I just have to see. Thanks for sharing.
Stacey Bender said:
You should be able to get the confit at Whole Foods. You will have to check out the performance soon as it sells out rather quickly (shirt season). Cheers.
Patty Nguyen said:
Boy oh boy, may I have a plate of this?? I had a taco filled with duck confit, fig jam, and pickled daikon and carrots recently. It was incredible.
Stacey Bender said:
Well that sounds like the perfect taco; it has many of my favorite things.