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THE DAIRY KITCHEN

Warm Duck, Honeyed Pear and Blue Salad

By THE DAIRY KITCHEN

Serves 4
Difficulty Easy
Preparation 25 MINS
Cooking 40 MINS
Honey roasted pears are the perfect partner for the piquant blue, rich duck and crunchy bitter witlof.

Ingredients

2 pears, cut into 8 wedges
1 large red onion, cut into 10 wedges
2 tablespoons olive oil
salt and freshly ground black pepper, to taste
2 tablespoons honey
2 duck breasts
1 tablespoon extra virgin olive oil
2 teaspoons red wine vinegar
1 teaspoon dijon mustard
1 teaspoon honey
2 witlof, leaves separated and washed
100g blue cheese, thinly sliced
5 sprigs fresh thyme
Handy Tips
If witlof is unavailable try using radicchio, rocket or another bitter leaf.

Method

  1. Arrange pear and onion on a baking paper lined oven tray. Drizzle with olive oil and season to taste. Roast at 180°C for 20 minutes, drizzle with honey and roast for a further 10 minutes, until tender and glossy. Cool slightly.
  2. Season the skin side of each duck breast and place skin side down into a dry frypan over medium heat, cook for 4-5 minutes until fat has rendered and skin is golden brown, turn and brown the other side for 1 minute. Transfer to a 180°C oven for 5-7 minutes to gently cook through. Rest for 5 minutes before slicing each breast into 4 thick slices.
  3. Combine extra virgin olive oil, vinegar, mustard and honey to make a dressing, set aside.
  4. Arrange witlof, onion, warm pears and duck on a large serving platter. Flake cheese slices over the salad and sprinkle with fresh thyme.

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