Please ensure Javascript is enabled for purposes of website accessibility

Duck with Stilton-Pear Salad

By Jenny Nguyen-Wheatley

This salad is about balance: Minerally waterfowl is complemented by sweet pears; tangy, dark balsamic vinegar; and salty, creamy Stilton blue cheese. Candied walnuts not only play off the slight funkiness of Stilton, but also add crunchy contrast to the overall salad. It’s a combination that works so well with darker game meats.

With salads, everything should be made to taste. Don’t be surprised if you find yourself having to tweak the amounts below. For example, some like salad dressing to taste more acidic while others like it sweeter. Some people like a lot of blue cheese while others might not like much at all ... For the salad mix, feel free to use whatever you like. I used a combination of Italian blend and arugula. I like the crispiness of Romaine and the soft pepperiness of arugula.

Servings: 2

Ingredients

  • For the Salad    
  • 2 to 4 duck breasts    
  • Kosher salt    
  • Freshly cracked pepper    
  • Olive oil    
  • 4 ounces Stilton cheese    
  • Thinly sliced red onion    
  • Two servings of ready-to-eat lettuce mix    
  • 1 pear    
  • For the Dressing    
  • 1 small shallot, minced    
  • 4 tbs. good balsamic vinegar    
  • 2 tbs. extra-virgin olive oil    
  • Generous pinch of salt    
  • ¼ to ½ tsp. granulated sugar, to taste    
  • For the Candied Walnuts    
  • 1 cup walnut halves or pieces    
  • ¼ cup granulated sugar    
  • Pinch of fine sea salt (if nuts are unsalted)    
  • 1 tbs. butter    

Instructions

  1. To make the candied walnuts, add walnuts to a non-stick pan over medium heat. Stir for a couple minutes to toast the walnuts. Then add sugar, sea salt and butter, and stir constantly until the sugar melts and turns into caramel, about 5 minutes. Immediately take nuts off the heat to prevent burning, and turn out walnuts onto a cookie sheet lined with parchment paper or non-stick foil. With a butter knives or spoons, spread and separate walnuts to prevent them from sticking together. Allow to cool and harden completely before serving.

  2. To make the salad dressing, combine dressing ingredients in a mason jar with lid. Before serving, give it a good shake to emulsify.

  3. Pat duck breasts dry with paper towels. Season duck breasts with salt and pepper. If skin is removed, heat oil in a skillet over medium-high heat, and when oil starts shimmering, cook breasts for about 3 minutes on each side, including the thicker edge. Shoot for an internal temperature of 137° for medium. Allow breasts to rest loosely tented with foil to carry over cooking to 140°.
    If breasts have fatty skin intact, lightly score the fat. Then add breasts skin side down first into a cold pan. Turn heat to medium-high and cook the skin until browned and rendered. Cook the remaining sides for about 3 minutes each, looking for the same internal temp as above. Add oil if skin is lean.

  4. In a mixing bowl, toss lettuce with balsamic dressing to taste and divide salad between two plates. Garnish salad with crumbled Stilton cheese, sliced pear, red onion and candied walnuts. Thinly slice duck breasts against the grain and offer finishing salt on the side.

Paired Wines