I guess it’s day 6 of Vide Congelateur (empty the the freezer), but it feels like day 20! It’s not that there are not good things to be made from the freezer, it’s just that cooking strictly from what I’ve got on hand, limits my spontaneity. Whine. Good idea! Champagne!
I don’t remember where my husband bought this bowl; Kenya? Rwanda? But I really love it. He always brings me nice presents. The leaping leopard is a spoon
My inspiration for this recipe comes from the French. I’ve had it many times in homes, restaurants, and it’s always good. The roquefort dressing is my own innovation because I like it so much!
Duck Breast Salad with Pears and Roquefort Dressing
1 duck breast, fat scored
Fresh herbs(thyme, tarragon, rosemary), finely chopped
Salt and pepper
Mixed salad greens
2 pears, cored and cut into 6 or 8 wedges
2 tbsp balsamic vinegar
2 tsp honey
Season the duck breast with the herbs, salt and pepper, then sear in a cast iron skillet, fat side down, for 5-6 minutes. Turn and cook for an addition 2-3 minutes. Set aside to rest.
Mix the vinegar and honey together. Place the salad greens, pears and slices of the duck breast in plates, then drizzle with the honey-vinegar mixture. Pass the roquefort dressing separately.
Wine suggestion: Veuve Clicquot