HOW TO: Napa Salad with Duck In-Flight Plating Video

Duck provides lean protein and gives your passengers a change of pace, so you can avoid menu fatigue. Follow these six steps, and you will have a memorable culinary presentation in about one minute. Be sure to share photos of you own plating techniques with us on your favorite social media networks.

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Tools and Ingredients

Spoon
Plate
Mixing Bowl
Duck Confit Kit
- Duck Confit
- Hard-Boiled Eggs
- Bacon Lardons
- Apples Slices
- Bleu Cheese
- Champagne Vinaigrette
- Salad Greens

6 Plating Steps

Toss salad greens in vinaigrette to lightly coat. Set aside any remaining dressing.
Fan out apples and arrange off center of plate.
Pile salad greens on center of plate. Slightly cover a corner of the apples.
Sprinkle bleu cheese over greens.
Pile duck confit on top of greens. Sprinkle bacon lardons on and around salad.
Arrange egg with yolk facing upward. Drizzle remaining dressing on and around salad.

View more in-flight plating guide videos on YouTube.

Enjoyed plating this entree? Follow us on Instagram and tag your culinary creations with #ACWplating. Have questions? Tweet @airculinaire.