Salad of Smoked Duck

This recipe is from the book Roast Figs, Sugar Snow – Food to Warm the Soul, by the multi award-winning Sunday Times bestselling author Diana Henry, originally published in 2005.

The cookbook is being revisited, revised, and refreshed nearly 20 years since, with a new foreword by Nigel Slater and 7 new recipes.

From the cookbook: “Full of comforting delights from cold-weather climes – from the ski slopes of Italy, to the coffee houses of Vienna and Budapest, the rural reaches of New England and beyond – these recipes will bring warmth to your heart as well as your home.

From the author: “I ate this dish as soon as I arrived in the little Fruilian village of Sauris, after a terrible drive in thick snow, including an altercation with a snow plow. Elena, the chef-owner of the inn where I was staying, makes this with her own smoked goose, but I’ve substituted duck as it’s easier to buy.”

Originally I’d thought I would smoke duck breasts, but when I was on D’Artagnan website, one of my main meat and poultry resources, there was smoked Magret duck staring back at me. There was really no reason to smoke it myself.

For the “greens” part of this trio salad, which also includes duck and farro, I had to substitute for the watercress and red endive. I wish I could get these locally, but alas, I cannot. Being that this element of the salad was minor compared to the duck and farro, I substituted arugula and purple cabbage.

After going to my grocery store, I ended up with a spring mix instead of arugula, and blueberries instead of pomegranate. Oh well.

Salad of Smoked Duck with Farro, Red Endive, and Pomegranates
Or, Salad of Smoked Duck with Farro, Purple Cabbage, and Blueberries

For the salad:
1/2 onion, finely chopped
1/2 celery stalk, finely chopped
1/2 tablespoon olive oil
1 tablespoon butter
1/4 cup pearled farro
4 ounces watercress
1 head of red endive, leaves separated, core discarded
Seeds from 1 pomegranate
6 ounces smoked duck breast, cut into neat slices

For the dressing:
Smidgen of Dijon mustard
1 teaspoon red wine vinegar
1/4 teaspoon creme de cassis
1 tablespoon olive oil
1 1/2 tablespoons hazelnut oil
Flaky sea salt
Freshly ground black pepper

Sauté the onion and celery in the olive oil and butter until soft but not colored. Add the farro, stir around in the buttery juices and cover with 1 1/2 inches water. Cook until the farro is tender (25-35 minutes) then drain really well.

To make the dressing, put the mustard, vinegar, and salt and pepper in a pitcher and whisk in all of the other ingredients with a fork. Mix one-third of it with the warm farro, then season.

In a bowl, combine the watercress, endive and pomegranate seeds and add the rest of the dressing. (In this case, the spring lettuces, purple cabbage, and blueberries.)

Divide the salad between 4 plates. I decided to add cooked peas.

Top with the smoked duck and put a large spoonful of the dressed farro alongside.

In spite of all of the substitutions, the salad with smoked duck and dressed farro was superb! I will be making this, or some version of this salad, again. I added feta to the mix.

I will also be making a giant amount of the dressing for more salads.

By Published On: June 12th, 202436 Comments on Salad of Smoked Duck

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. fatsochef June 12, 2024 at 6:07 AM - Reply

    That looks beautiful!! 🤩

    • Chef Mimi June 12, 2024 at 7:09 AM - Reply

      Thank you! Smoked duck is wonderful.

  2. Dorothy's New Vintage Kitchen June 12, 2024 at 7:36 AM - Reply

    This is a lovely recipe Mimi, from a lovely book! I especially like the idea of the creme de cassis in the dressing. I’ll have to look for smoked duck, my husband’s favorite.

    • Chef Mimi June 12, 2024 at 11:31 AM - Reply

      Oh, you’ll love this salad. Every component was perfect!

  3. Jeff the Chef June 12, 2024 at 9:14 AM - Reply

    The butcher near me makes excellent smoked duck! I’m going to pick some up and make this salad – this is one salad I’ve not yet had!

    • Chef Mimi June 12, 2024 at 11:31 AM - Reply

      I bought extra smoked duck breasts and have been having it on salads occasionally. It’s so good this way. But I also like it served with good cheese.

  4. johnrieber June 12, 2024 at 11:18 AM - Reply

    Terrific! Duck is very under-used in the US: can be difficult tof ind, but what great flavor!

    • Chef Mimi June 12, 2024 at 11:32 AM - Reply

      Exactly! And it was so easy buying smoked duck – like in France! I thought I would smoke my own. This was easy!

  5. Charlie DeSando June 12, 2024 at 1:07 PM - Reply

    that looks really good. well prepared duck is something to savor

    • Chef Mimi June 13, 2024 at 6:48 AM - Reply

      Duck is so good. Just a little harder to find!

  6. sherry June 12, 2024 at 3:54 PM - Reply

    Oh well that is what life is all about – adapting and changing and using what we have :) This salad sounds so delicious Mimi. I love duck but rarely eat it. Hubby doesn’t eat it so i only have it when we are out. And it isn’t all that common on menus here in Brisbane. I love Nigel Slater! just saying in passing …

    • Chef Mimi June 13, 2024 at 6:49 AM - Reply

      Same here. I get to order all kinds of foods when we’re out that my husband won’t eat. I love Nigel slater too.

  7. Ben | Havocinthekitchen June 12, 2024 at 7:58 PM - Reply

    Terrific – absolutely gorgeous colours and flavours! I think I’ve had smoked duck one, so I’ll need to find it again.

    • Chef Mimi June 13, 2024 at 6:49 AM - Reply

      It was so nice to actually find already smoked duck. And it’s a great product.

  8. Tandy | Lavender and Lime June 13, 2024 at 1:47 AM - Reply

    Your version looks amazing! I just love all the items you can buy online :) and the cover of the book is really inviting.

    • Chef Mimi June 13, 2024 at 6:50 AM - Reply

      Yes! I love the book. And I definitely wouldn’t eat as well and as joyously if it wasn’t for the internet!

  9. Healthy World Cuisine June 13, 2024 at 10:51 AM - Reply

    Thank you for introducing to a new cookbook. Looks scrumptious and love farro but sometimes it is so hard to track down this delicious grain.

    • Chef Mimi June 13, 2024 at 2:47 PM - Reply

      Try Amazon! That’s my most used source for International foods!

  10. David @ Spicedblog June 14, 2024 at 5:26 AM - Reply

    I love the “Smidgen” description in the recipe! :-) Funny enough, my son is a huge favorite of smoked duck after they served it at summer camp last year. You can imagine the look on my face when he got into the car and told me he wants to eat more smoked duck. Thanks for the reminder – this sounds like a fantastic meal!

    • Chef Mimi June 14, 2024 at 6:32 AM - Reply

      That is too funny! That must be some fancy camp!!!

  11. David Scott Allen June 15, 2024 at 12:41 PM - Reply

    Our friend Patrick is making his own smoked duck, and he shared some with us a couple of weeks ago. It’s fantastic, and I know it would be perfect for this recipe. I’m going to urge him to smoke some more so, that when we visit them in Flagstaff, we can make this.

    • Chef Mimi June 15, 2024 at 2:29 PM - Reply

      Ohhh, definitely make this salad with the duck. He needs to smoke more!!!

  12. Karen (Back Road Journal) June 15, 2024 at 2:21 PM - Reply

    I love the smoked duck from D’Artagnan, actually all their product This salad sounds great and the dressing with the creme de cassis and hazelnut oil must be delicious.

    • Chef Mimi June 15, 2024 at 2:30 PM - Reply

      Even though I didn’t make the salad exactly as directed, it was pretty amazing!!!

  13. Ronit Penso Tasty Eats June 16, 2024 at 3:03 PM - Reply

    Great looking salad! I like the original ingredients, but you’ve found good substitutions. I often use D’Artagnan’s duck breast, but haven’t tried the smoked ones. I trust your recommendation so will order it. :)

    • Chef Mimi June 17, 2024 at 6:08 AM - Reply

      Oh good! It’s very good.

  14. June 16, 2024 at 4:24 PM - Reply

    I had duck the first time in a cooking class many years ago and have loved it since. Your salad sounds wonderful – never ordered from D’Artagnan – will look into it :)

    • Chef Mimi June 17, 2024 at 6:09 AM - Reply

      I have to order specialty foods online because of where I live. D’Artagnan is known best of foie gras.

  15. Elena Bourke June 17, 2024 at 12:32 PM - Reply

    Using liqueurs in the dressing is so novel to me. I love it!

    • Chef Mimi June 17, 2024 at 4:51 PM - Reply

      For me as well! And it worked perfectly!

  16. Eva Taylor June 17, 2024 at 1:26 PM - Reply

    I am always surprised that you cannot get certain ingredients across the US; Toronto is extremely diverse in it’s citizens so you can get virtually everything most of the time. The salad with the duck looks amazing and would be a perfect meal for the heat wave we are having.

    • Chef Mimi June 17, 2024 at 4:52 PM - Reply

      Well, this is the Midwest. It’s just different here in many ways! The salad is really wonderful.

  17. Raymund June 19, 2024 at 10:26 PM - Reply

    Your adaptation of the smoked duck salad sounds fantastic! I love how you made it your own with the substitutions and additions like blueberries and purple cabbage great choices!

    • Chef Mimi June 20, 2024 at 6:49 AM - Reply

      It did turn out really pretty!

  18. StefanGourmet June 20, 2024 at 1:44 AM - Reply

    This looks great. I could think of a reason to smoke the duck myself, because I prefer to keep the duck more medium or medium rare (this looks like well done).

    • Chef Mimi June 20, 2024 at 6:49 AM - Reply

      It was definitely well done, but surprisingly tender. In this case, it didn’t bother me at all.

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