Poultry with a European passport

Duck, caramelised pear and cheese salad

Mixed lettuce with duck, cheese and fruit is a composition of mild and spicy, sweet and sour flavours. Every lettuce species has a different taste too. The result is a dish that is simple to prepare, yet sophisticated, which can be served to any guests.



  • duck breast
  • 1 large pear
  • 2 tablespoons of sugar
  • 2 portions of mixed butterhead lettuce,
  • corn lettuce, rocket and basil
  • 100 g of Gorgonzola or Roquefort cheese

Vinaigrette sauce:

  • 2 tablespoons of raspberry jam or preserve
  • a pinch of salt and freshly ground pepper
  • ½ teaspoon of ginger powder
  • 1 tablespoon of lemon juice
  • 1 teaspoon of vegetable oil


  1. Wash and dry the duck breast;
  2. Season the duck breast with marjoram, thyme and savoury;
  3. Sear in a pan and then place in an oven preheated to 180°C for about 15 minutes;
  4. Prepare vinaigrette sauce: mix raspberry jam with salt, pepper, ginger powder, lemon juice and vegetable oil;
  5. Wash and peel the pear, cut it into 4 quarters, remove the seeds;
  6. Sprinkle an even layer of sugar on the bottom of a pan. Heat up without stirring until the sugar melts and begins to brown (about 2-3 minutes). Once it is amber in colour, put in the pears and fry without stirring for about 1-2 minutes alternately on both sides until they soften and the pear juice dissolves the crystallised sugar;
  7. Cut the duck breast into pieces;
  8. Put the mixed lettuce into a deep plate, add pieces of duck, pieces of Gorgonzola cheese, pears, season with salt and freshly ground pepper, sprinkle with vinaigrette.