Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Duck Breast with Pears and Balsamic Vinaigrette

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.

1.0 by 1 people
997 views
Rate me!
  • Makes: 4 servings
  • Serving Size: breast half + 3/4 cup pears + 1 cup spinach
  • Prep: 20 mins
  • Cook: 20 mins
  • Roast: 25 mins 350°F

Duck Breast with Pears and Balsamic Vinaigrette

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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).
  4. For vinaigrette, in a screw-top jar combine reserved duck fat, the vinegar, mustard, and thyme. Cover and shake well to combine.
  5. 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

Comments

close
close
close
close
close

Loading... Please wait...