Celebrate the start of autumn with this simple dish of fruit and game.
One of the joys of autumn is the arrival of figs. I love to celebrate this glorious fruit simply, by eating them with the skins still on. But they are also wonderful paired with smoked duck.
1 smoked duck breast
4 spring onions
1 bunch watercress, washed and torn
1 red apple
100ml olive oil
½ tsp dijon mustard
25ml red wine vinegar
Rock salt and pepper
Remove excess duck fat by laying the knife flat between the skin and meat and running it down the breast. Cut the fat into strips and set aside. Cut the duck into thin slices across the breast.
Slice the spring onions and put them into a large bowl with the watercress. Quarter the apple, remove the core and slice thinly. Add the pieces to the salad.
Cut the figs into quarters and leave to one side.
Warm a pan under a high heat, add the duck fat and fry until crispy. Remove strips and drain on to greaseproof paper.
Whisk the oil, mustard and vinegar until emulsified to a vinaigrette.
Add the duck and figs to the salad and dress. Add salt and pepper to taste and toss together. Finish with the crispy fat on top and serve with crusty bread.
• Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett
Picture: A seasonal delight: smoked duck and fig salad. Photograph: Sarah Lee for the Guardian