Smoked Duck Breast Salad with Fresh Figs

Smoked duck breast is one of the most useful things in a deli case: fully cooked, deeply savory and ready to slice. It pairs naturally with sweet fruit, and fresh figs at the end of summer are perfect here. The dressing leans on sherry vinegar, a spoonful of honey and a little Dijon to emulsify. Slice the duck paper thin across the grain with a sharp knife, and leave a sliver of fat on each piece for richness. This works as a lunch or a first course.