Tasty Duck, Roasted Pear and Spinach Salad Recipe

#LoveProvence Blog Provençal cuisine

As it happens it’s just turning cold in Cotignac and we crave more substantial dishes, so this salad with the rich, sweet flavours of roasted duck breast and juicy pear comes in handy- and let’s not forget the extra dose of green, much needed vitamins from the young spinach leaves and some fried red cabbage.  I made this for lunch with my daughter Josie, and scoffed with a nice crispy baguette and plenty of salted butter we were two happy bunnies.

To make enough for 4 you will need:

  • 2 duck breasts
  • 1 large bag of young spinach leaves
  • 2 pears, de-stemmed and quatered
  • 1/3 of finely chopped a red cabbage

First slowly roast the two duck breasts fat down in a pan.  Once most of the fat has dissolved turn the breasts and finish off on the meaty side.  All in all this should take about 15-20 minutes max if you like your meat slightly pink.  You may need to carry on checking to make sure you don’t overcook it.  Transfer the breasts into a dish with a lid to try and keep them warm.

Pour most of the fat into a glass, but keep a good coating for the pan you used to fry the meat.  Roast the pears in the duck fat on both sides, this should be very quick as they brown quickly, then set aside.

Re-coat your pan with a bit more duck fat and stir fry the finely chopped red cabbage.  In the meantime prepare some vinaigrette from olive oil, mustard, a drop of water, salt and pepper.

Arrange the young spinach in a large flat dish, place the roasted duck and pear over the top and add the fried cabbage.  Then pour some vinaigrette over everything and enjoy!

Chilly, festive greetings from Cotignac!

Jeany Cronk
The author: Jeany Cronk

Jeany Cronk, foremost wife and mother of three Cronklets, lends an ear to endless wine conundrums contemplated by her other-half and works on the Mirabeau look and feel. Her big passions are interior design, the French way of life and of course the inspirational flavours and food of Provence.

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