Duck Breast with Pears and Balsamic Vinaigrette Recipe
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The presentation of this duck main dish is as lovely as it is good to eat. Slices of duck breast are layered over fresh baby spinach and pears. then topped with walnuts and vinaigrette.
Ingredients
- 2 pears, cored and sliced
- 2 tablespoons butter
- 1/8 teaspoon coarsely ground black pepper
- 4 boneless duck breast halves (with skin)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon-style mustard
- 1/2 teaspoon dried thyme, crushed
- 4 cups fresh baby spinach
- 1/4 cup chopped toasted walnuts
- In a large ovenproof skillet cook pears in hot butter over medium heat for 8 to 10 minutes or until golden brown and tender, stirring frequently. Sprinkle with coarsely ground pepper; remove from skillet and set aside.
- Trim excess fat from duck (do not remove skin). Score the skin in a diamond pattern. Season duck breasts with salt and 1/4 teaspoon pepper.
- In the same skillet cook duck breasts, skin side down, over medium heat for 5 minutes. Turn and cook about 5 minutes more or until browned. Drain, reserving 2 tablespoons fat. Place pan in a 350 degree F oven; roast, uncovered, for 25 to 30 minutes or until an instant-read thermometer inserted into the breast registers 155 degrees F. Remove duck from pan; cover and let stand for 10 minutes (the internal temperature will rise 5 degrees F during standing time).
- For vinaigrette, in a screw-top jar combine reserved duck fat, the vinegar, mustard, and thyme. Cover and shake well to combine.
- Slice duck breasts. To serve, arrange spinach on individual serving plates. Top with pears, duck breast slices, and toasted walnuts. Drizzle vinaigrette over top. Makes 4 servings.
- Calories 573, Total Fat 33 g, Saturated Fat 9 g, Monounsaturated Fat 14 g, Polyunsaturated Fat 7 g, Cholesterol 286 mg, Sodium 411 mg, Carbohydrate 18 g, Total Sugar 11 g, Fiber 4 g, Protein 51 g. Daily Values: Vitamin A 0%, Vitamin C 29%, Calcium 7%, Iron 44%. Exchanges: Vegetable 1, Fruit 1, Lean Meat 7, Fat 2.
- Percent Daily Values are based on a 2,000 calorie diet
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