I guess it’s day 6 of Vide Congelateur (empty the the freezer), but it feels like day 20! It’s not that there are not good things to be made from the freezer, it’s just that cooking strictly from what I’ve got on hand, limits my spontaneity. Whine. Good idea! Champagne!
I don’t remember where my husband bought this bowl; Kenya? Rwanda? But I really love it. He always brings me nice presents. The leaping leopard is a spoon 🙂
My inspiration for this recipe comes from the French. I’ve had it many times in homes, restaurants, and it’s always good. The roquefort dressing is my own innovation because I like it so much!
Duck Breast Salad with Pears and Roquefort Dressing
1 duck breast, fat scored
Fresh herbs(thyme, tarragon, rosemary), finely chopped
Salt and pepper
Mixed salad greens
2 pears, cored and cut into 6 or 8 wedges
2 tbsp balsamic vinegar
2 tsp honey
Roquefort dressing http://atomic-temporary-17826715.wpcomstaging.com/2012/02/28/crispy-veal-sweetbreads-with-roquefort-dressing/
Season the duck breast with the herbs, salt and pepper, then sear in a cast iron skillet, fat side down, for 5-6 minutes. Turn and cook for an addition 2-3 minutes. Set aside to rest.
Mix the vinegar and honey together. Place the salad greens, pears and slices of the duck breast in plates, then drizzle with the honey-vinegar mixture. Pass the roquefort dressing separately.
Wine suggestion: Veuve Clicquot
That looks delicious and I love the beautiful leopard bowl 😉
Thank you Dog!
Wonderful leopard bowl! Pears and Roquefort are a match made in heaven and with duck breast, what else do you need? (besides Veuve Clicquot)
Thank you Spoon!
Once you’ve got your Bed and Breakfast up and running, let me know.. and I’ll book a spot!!
What a horrible owner I’d be!
Hahaha.. but the food.. we’d come for the food… and you of course!!!
But Smidge, you would have to be satisfied with whatever I felt like making or silent about it 🙂 LOL
Magret de canard has been popping up lately, perhaps because I’m going to France in six weeks. Yours looks delicious.
Thank you. I know you are going to have a wonderful time!
Love salads like this, little savoury nuggets resting on the leaves, duck, pear and blue cheese, great pairing.
Cheers
Marcus
Thank you Marcus.
Wonderful in pretty well every respect. You should empty your freezer more often.
Best,
Conor
Thank you Conor. I know I should, it’s just all those other food distractions.
That looks delicious, and the Roquefort dressing seems like a great addition of yours.
Thank you Chaise.
You always cook duck beautifully. I’ve never even cooked it. very pretty dish, Rosemary. As usual.
Thank you Frugal. I like duck.
What a beautiful salad! And I just love your leopard bowl. What a beautiful and unique piece. Have a great day!
Thank you Tessa.
On my way to lunch at a new French restaurant in town earlier this week, I thought “Oh, I hope they have some sort of composed salad with duck.” Alas, not, but then you come up with this. Looks divine!
Thank you Michelle.
Pingback: Pear and Grape Summer Salad « Pretzels For Lunch
You always have such fun dishes, in more ways than one!
Thank you Greg.
Pingback: Foody Homes
Hi,
I’m putting together a slideshow of pear recipes for HuffPost Taste and would love to feature this recipe. Would you give us permission to use the photo? We’ll link back to your recipe of course.
Thanks.
Sure. Thanks.
Pingback: 15 Famous Quali and Duck Recipes
Pingback: 29 Delicious Things To Cook In February | All About Gadget
Pingback: 29 Delicious Things To Cook In February - Agala.info
Pingback: 29 Delicious Things To Cook In February | OMG It Went Viral
Pingback: How Asian Pears Could Magically Prevent Hangovers |
Pingback: 29 Delicious Things To Cook In February | Cost-a24.info
Pingback: 29 Delicious Things To Cook In February - Viral Web
Pingback: 29 Delicious Things To Cook In February | photographerguides