14 Nebraskaland • January-February 2024
By Jenny Nguyen-Wheatley
DUCK WITH STILTON-PEAR SALAD
This salad is about balance: Dark
waterfowl meat is complemented by
sweet pears; tangy, dark balsamic
vinegar; and salty, creamy Stilton blue
cheese. Candied walnuts not only play
off the slight funkiness of Stilton,
but also adds crunchy contrast to the
overall salad. It's a combination that
works well with darker game meats.
With salads, everything should be
made to taste. Don't be surprised if
you find yourself having to tweak the
amounts below. For the salad mix, feel
free to use whatever you like. I used
a combination of Italian blend and
arugula. I like the combination of crisp
romaine and peppery arugula.
Servings: 2
Prep Time: 10 minutes
Cooking Time: 15 minutes
Ingredients:
•
2 to 4 duck breasts
•
Kosher salt
•
Freshly cracked pepper
•
Olive oil
•
4 ounces Stilton cheese
•
Thinly sliced red onion
•
Two servings of ready-to-eat
lettuce mix
•
1 pear, sliced
•
Candied walnuts
Dressing:
•
1 small shallot, minced
•
4 tbs. good balsamic vinegar
•
2 tbs. extra-virgin olive oil
•
Generous pinch of salt
•
1
⁄4 to
1
⁄2 tsp. granulated sugar, to
taste
1. To make the salad dressing,
combine dressing ingredients in a
canning jar with lid. Before serving,
give it a good shake to emulsify.
2. Pat duck breasts dry with paper
towels. Season duck breasts with salt
and pepper. If skin is removed, heat
oil in a skillet over medium-high heat,
and when oil starts shimmering, cook
breasts for about 3 minutes on each
side, including the thicker side edge.
Shoot for an internal temperature of
137 degrees Fahrenheit for medium.
Allow breasts to rest loosely tented
with foil to carry over cooking to 140 F.
If breasts have fatty skin intact,
lightly score the fat. Then add breasts
skin side down first into a cold pan.
Turn heat to medium-high and cook
the skin until browned and rendered.
Cook the remaining sides for about
3 minutes each, looking for the
same internal temperature as noted
previously. Add oil if skin is lean.
3. In a mixing bowl, toss lettuce with
balsamic dressing to taste and divide
salad between two plates. Garnish
salad with crumbled Stilton cheese,
sliced pear, red onion and candied
walnuts. Thinly slice duck breasts
against the grain and offer finishing
salt on the side.
IN THE FIELD
Seared duck breast over a salad with pears and Stilton cheese. JENNY NGUYEN-WHEATLEY
