Maison Mirabeau Wines Provencal Recipes Salad Taste

Tasty Duck, Roasted Pear and Spinach Salad Recipe

Name: Duck, Roasted Pear and Spinach Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 Large bag baby spinach; 2 pears (de-stemmed and quatered); 1/3 of a head of red/purple cabbage (finely chopped)

Easy meal from Jeany Cronk @ Mirabeau Wine:

When it’s 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.

Duck, Roasted Pear and Spinach Salad

This is an easy salad, perfect for a quick lunch.

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Prep Time 10

Cook Time 20

Total Time 30

Course Salad

Cuisine French

Servings people

Ingredients

1 Large bag baby spinach
2 pears de-stemmed and quatered
1/3 of a head of red/purple cabbage finely chopped

Instructions

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!

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Tags:Duck,Pears,Salads

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Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

Tasty Duck, Roasted Pear and Spinach Salad Recipe