Duck Breast with Pears and Balsamic Vinaigrette
- 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.
Nutrition Facts (Duck Breast with Pears and Balsamic Vinaigrette)
- Per serving:
- 573 kcal cal.,
- 33 g fat
- (9 g sat. fat,
- 7 g polyunsaturated fat,
- 14 g monounsatured fat),
- 286 mg chol.,
- 411 mg sodium,
- 18 g carb.,
- 4 g fiber,
- 11 g sugar,
- 51 g pro.
- Percent Daily Values are based on a 2,000 calorie diet