Warm salad with duck breast and pear

1. 1 Duck breastpack 400 g ≈ $11.00 180 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. Prepare: rinse arugula³ and pear², pat dry the greens and fruit, prepare the nuts and cheese; arrange the ingredients on plates as they are ready.

2. Prepare: wash the duck¹ breast, pat dry with paper towels, and leave the skin intact; select a pan large enough and without a lid, suitable for frying.

3. Cook the breast skin-side down on a cold pan for 8 minutes over medium heat until the skin is very crispy and golden; then turn and cook another 3 minutes on the other side, then rest for 5 minutes.

4. After resting, slice the breast into pieces about 1 centimeter thick, and lay them on the plate over the arugula³.

5. Caramelize the pear² wedges in duck¹ fat with honey for 3 minutes over medium heat, until the wedges caramelize and the resinous part becomes glossy.

6. Toss the arugula³ with oil and vinegar until evenly coated; top with the duck¹ slices and caramelized pear², and sprinkle with blue⁴ cheese crumbles and nuts.

7. Serve immediately, garnish with extra greens if desired; apples can be substituted for pears², and their wedges caramelize similarly.