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Duck Breast and Roasted Pear Salad

Duck, Roasted Pear and Spinach Salad

This is an easy salad, perfect for a quick lunch.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Salad
Cuisine French
Servings 4 people


  • 1 Large bag Young Spinach Leaves
  • 2 Pears de-stemmed and quatered
  • 1/3 of a head of Red cabbage finely chopped


  • 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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