Duck, Pear and Beet Salad

Duck, Pear, and Beet Salad

An original French salad with duck accompanied by refreshing pear and aromatic beet.


  • Duck Breast – 2 pieces


  • Clove of garlic – 1
  • Honey – 1 teaspoon
  • Black pepper – a pinch
  • Orange juice – 250 ml
  • Salt – a pinch


  • Pear – 1
  • Mixed greens – 150 g
  • Honey – 1 tablespoon
  • Cashew nuts – 50 g
  • Blue cheese – 100 g
  • Cooked beets – 1

Honey Dressing:

  • Honey – 1 tablespoon
  • Lemon juice – 1 tablespoon
  • Olive oil – 6 tablespoons
  • Black pepper – a pinch
  • Sea salt – a pinch


Step 1: Prepare the Duck Breast Thoroughly wash, clean, and dry the duck breasts. Score the skin in a crisscross pattern.

Step 2: Marinate the Meat Combine finely chopped garlic with the remaining marinade ingredients. Place the meat in the marinade and refrigerate for several hours.

Step 3: Sear the Duck Remove the duck breasts from the marinade. Place them on a cold, dry pan, skin side down. Sear for about 7-8 minutes until the meat is browned. Flip and cook for another 2-3 minutes.

Step 4: Finish Cooking the Meat in the Oven Transfer the meat to a baking sheet lined with parchment paper. Place in an oven preheated to 180°C (convection). Bake for about 4-5 minutes. Wrap the cooked duck breasts in aluminum foil and set aside to cool.

Step 5: Grill the Pear Thoroughly wash the pear, core it, and cut it into eighths with the skin on. Lightly coat with honey. Place the pear slices on a heated grill pan and grill briefly on both sides.

Step 6: Toast the Nuts Toast the cashew nuts on a dry pan.

Step 7: Slice the Beet Slice the beet into half-moons.

Step 8: Prepare the Dressing Mix all the dressing ingredients thoroughly.

Step 9: Serve In a bowl, combine mixed greens, pear, crumbled cheese, and beet. Place the sliced duck breast on top. Sprinkle with toasted cashews. Drizzle with dressing.

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