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Duck Breast with Pears and Greens




Source of Recipe


Chef2Chef newsletter


Recipe Introduction


Makes 6 servings


List of Ingredients




6 cups mesclun salad greens, washed and dried
3 Asian pears, cored and peeled, finely diced

Salad Dressing:

1/2 cup hazelnut or walnut oil
2 tablespoons white Balsamic vinegar
salt and freshly ground black pepper

Duck Breast:

6 skinless boneless duck breast halves
2 tablespoons olive oil
1/4 teaspoon ground cardamom
1/4 teaspoon cloves
1/4 teaspoon coriander
1/4 teaspoon cumin
1 cup fresh tomatoes, peeled, seeded and julienned
1 cup veal or chicken stock
slivered black pitted olives, for garnish

Recipe



Toss the mesclun greens with the cubed Asian pear and salad dressing. Season with salt and pepper and divide it among 4 dinner plates.

Make sure to remove fat and skin from each duck breast half. Lightly season with salt and pepper.

Heat a non-stick skillet until hot. Add olive oil and duck breasts, skin side down. Sauté for 4 minutes on one side and 2 minutes on the other for very rare duck. For medium rare, 5 minutes on one side and 3 minutes on the second side.

Remove duck to a cutting board. Add spices to skillet with tomatoes and stock. Simmer for 2 to 3 minutes or until reduced. Remove from heat.

Cut the duck in thin diagonal slices and fan them over the salad in the center. Spoon the sauce over the duck and serve, garnished with olives.