Gourmet Smoked Duck Breast & Foie Gras Salad: The Ultimate Holiday Starter
How to make a restaurant-worthy salad with beech-smoked duck breast and artisan foie gras in 10 minutes. Complete recipe, vinaigrette, and wine pairings.
A gourmet smoked duck breast and foie gras salad is the ultimate holiday starter: elegant, rich in contrasting textures, and remarkably effortless to assemble.
The marriage of gentle beech-wood smoke, velvety foie gras, and crunchy roasted walnuts delivers an unforgettable culinary experience.
Crafted in Brussels since 1991, Profuma’s beech-smoked duck breast offers an authentic artisanal depth. Here is our chef’s step-by-step recipe.
1. Ingredients for 4 Guests
To achieve culinary perfection, select prime artisanal ingredients:
- 1 pack of Profuma Smoked Dried Duck Breast (90g), thinly sliced.
- 1 Bloc of Profuma Duck Foie Gras (200g or 400g), brought to room temperature 15 min before serving.
- 150g fresh mixed salad leaves and lamb's lettuce.
- 12 walnut or hazelnut halves, lightly dry-toasted in a pan.
- 1 ripe pear or fresh figs, thinly sliced.
- 4 slices of artisanal brioche, gently toasted.
1. Salad bed
Arrange a light mound of fresh leaves in the center of each plate.
2. Smoked duck slices
Drape the tender smoked duck slices in a rose or wave pattern around the greens.
3. Foie gras toast
Slice the foie gras with a warm blade and place a medallion atop warm brioche.
Signature Hazelnut Vinaigrette: Whisk 3 tbsp hazelnut oil, 1 tbsp aged balsamic vinegar, a pinch of fleur de sel, and freshly cracked black pepper.
2. Why natural beech-wood smoking matters
Unlike mass-produced charcuterie made with chemical liquid smoke, Profuma duck breast is naturally smoked over genuine beech wood in Brussels.
The result is a silky ruby texture, delicate golden fat cap, and a clean aroma that elevates any festive dinner.
Gourmet salad ingredient breakdown
| Element | Flavor Profile | Recommended Profuma Item |
|---|---|---|
| Smoked Duck Breast | Delicate wood smoke, silky bite | Smoked Dried Duck Breast 90g |
| Duck Foie Gras | Velvety, rich, gourmet touch | Bloc Foie Gras 200g / 400g |
| Mixed Leaves & Lamb's Lettuce | Crisp freshness, clean finish | Fresh market greens |
| Toasted Walnuts & Pear | Crunch, fruity sweetness | Seasonal produce |
| Hazelnut Balsamic Dressing | Subtle acidity balancing noble fats | Aged balsamic & hazelnut oil |
Prep & Make-Ahead Tips
Wash greens and prepare the dressing up to 6 hours ahead in the fridge.
Take the duck and foie gras out 15 minutes before plating for optimal temperature.
Dress the greens and add the warm brioche toast right before serving.
Effortless entertaining
With world-class artisan charcuterie, you do not need complex cooking to amaze your dinner guests.
Featured Profuma products for this recipe
Order direct from the Belgian artisan producer and make your next dinner special.