Warm Duck Breast and Pear Salad

1. 1 Duck breastpack 400 g ≈ $11.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 150 g
2. 2 Pears≈ $3.80 per kg 120 g
3. 3 Arugulapack 100 g ≈ $2.80 50 g
4. 4 Blue cheesepack 100 g ≈ $4.00 30 g
5. 5 Walnutspack 150 g ≈ $4.00 15 g
6. 6 Honey 8 g
7. 7 Olive oil 10 ml
8. 8 Vinegar 9% 5 ml
9. 9 Salt 2 g
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash and dry the arugula³. Peel, core, and slice the pear² into wedges. Roughly chop the walnuts⁵ and crumble the blue⁴ cheese.

2. Score the duck¹ breast skin in a crosshatch pattern, season with salt and pepper. Place skin-side down on a cold skillet and cook over medium heat for 8 minutes until golden and crisp.

3. Flip the duck¹ and cook for another 3–4 minutes. Transfer to a cutting board and let rest for 5 minutes. Discard all but 1 tablespoon of the rendered fat.

4. In the same skillet, sear the pear² slices with honey for 3 minutes over medium heat until caramelized.

5. Toss the arugula³ with olive oil and vinegar, then arrange on a plate.

6. Slice the duck¹ into 1 cm-thick strips, layer over the arugula³ with the pear², then sprinkle with cheese and walnuts⁵. Serve immediately.