Duck Breast Salad with Pear, Orange and Blue Cheese
Duck breast and blue cheese provide complete protein, while pear and orange bring fresh, juicy acidity. Crisp-skinned duck contrasts with the fruit and tangy cheese. Assemble just before serving so the leaves stay crisp and the duck is still warm.
Score the skin of the duck fillet (400 g) in a crosshatch pattern without cutting into the meat. Place the breasts skin-side down in a dry skillet and fry for 10–15 minutes, until the fat renders and the skin turns golden. Turn and fry for about 5 more minutes, until browned and the thickest part reaches an internal temperature of 74 °C. Cover the breasts and let them rest for 5 minutes.
Peel the orange (140 g) and separate the flesh into segments without the white membranes. Cut the pear (160 g) into thin slices and sprinkle them with orange juice. After resting, slice the duck thinly across the grain.
Tear the lettuce (65 g) by hand, dress it with olive oil (14 g), and toss. Divide the leaves between plates and top with the duck, pear, and orange. Crumble the blue cheese (50 g) over the salad, drizzle with balsamic sauce (5 g), and season with salt (to taste) and black pepper (to taste).
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