Duck Carpaccio Salad

Duck Carpaccio Salad

• 2 Cured Duck Breasts (see below)
• One Handful of Crumbled Gorgonzola Cheese
• 4-6 Turkish Figs, sliced into 1/2" slices
• 6 Cups Baby Arugula
• Drizzle of Balsamic Vinegar
• Drizzle of Olive Oil
• Salt and Pepper

1. Toss all ingredients except for the duck breast together in a large bowl. Divide mixture onto 4-6 salad plates. After duck breast has been fully cured, rinse salt mixture off, dry, slice thinly, and place on top of salad mixture on plates.

Cured Duck Breasts

• 2 (8 ounce) duck breasts
• 2 cups kosher salt
• 1/2 cup sugar
• 3 garlic cloves, peeled and chopped
• 2 tablespoons freshly ground black pepper
• One tablespoon fresh thyme leaves
• 3 bay leaves, crumbled

1. Place the duck breasts in the freezer for 15 to 20 minutes. Using a sharp knife, remove the skin and most of the fat, leaving only a thin protective layer.
2. Mix the salt, sugar, garlic, pepper, thyme, and bay leaves. Lay two pieces of plastic wrap on a clean work surface. Place a quarter of the salt mixture on each piece of plastic. Lay the duck breasts, skin-side down, on the salt, then cover with the remaining salt mixture. Wrap each breast tightly and refrigerate for 24 hours.
3. Unwrap the duck hams, discard the salt mixture, and blot dry with paper towels. Slice and serve or wrap in fresh plastic and refrigerate until ready to use.