duck breasts with roasted pears and cold sesame noodles
Justin Hollett
Ingredients
- Duck Breasts
- For flavor and aroma: Rosemary
- To tenderize: Garlic Cloves
- For caramelization: Honey
- To add acidity: Balsamic Vinegar
- Roasted Pears
- Pears (Bosc or Anjou)
- Butter
- Brown Sugar
- Lemon Zest
- Cinnamon Stick
- Cold Sesame Noodles
- Dry Vermicelli Noodles
- Sesame Oil
- Peanut Oil
- Soy Sauce
- Rice Vinegar
- Ginger, Finely Sliced
- Scallions, Finely Chopped
- Roasted Sesame Seeds
- Optional Garnishes and Accompaniments:
- Microgreens
- Avocado Slices
- Fresh Mint Leaves
Steps
### Duck Breasts with Roasted Pears
#### Ingredients:
- **Duck Breasts**: 4 (about 12 ounces each)
- **Salt** and **Pepper**
- **Butter**: 2 tablespoons (for cooking)
- **Olive Oil**: 1 tablespoon (optional, for pan-searing)
- **Balsamic Glaze**: To taste
- **Pear**: 2 ripe (Bosc or Anjou recommended), peeled, cored, and sliced
#### Steps:
1. **Preparation**:
- Pat the duck breasts dry with paper towels.
- Season both sides of each breast generously with salt and pepper.
2. **Cooking**:
- Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil or butter if desired for added flavor.
- Place the duck breasts in the skillet, skin-side down. Cook until the fat renders and the skin is crispy (about 4-5 minutes). Flip to the other side and cook for another 3-4 minutes.
- Remove from heat and let it rest on a plate lined with paper towels to drain excess fat.
3. **Roasted Pears**:
- Preheat your oven to 375°F (190°C).
- In a small bowl, toss the sliced pears with a little olive oil, salt, and pepper.
- Spread the pear slices in a single layer on a baking sheet. Roast for about 20-25 minutes or until tender and lightly caramelized.
4. **Balsamic Glaze**:
- While the pears are roasting, place any rendered duck fat and a splash of balsamic vinegar (about 3 tablespoons) in a small saucepan over medium heat.
- Cook for about 10 minutes, stirring occasionally, until the mixture has reduced to a thick glaze. This will help enhance the flavors.
5. **Plating**:
- Slice each duck breast into medallions and place them on your serving plate.
- Top with the roasted pears and pour over the balsamic glaze. Garnish with fresh herbs like thyme or rosemary, if desired.
#### Cold Sesame Noodles
#### Ingredients:
- **Noodles**: 200g (such as udon or soba)
- **Sesame Oil**: 1 tablespoon
- **Soy Sauce**: 2 tablespoons
- **White Vinegar**: 1 tablespoon
- **Rice Wine Vinegar**: 1 teaspoon
- **Garlic**: 3 cloves, minced
- **Pepper**: A pinch (optional)
#### Steps:
1. **Noodle Preparation**:
- Cook the noodles according to package instructions until al dente.
- Rinse with cold water and drain thoroughly.
2. **Dressing**:
- In a small bowl, mix together sesame oil, soy sauce, white vinegar, rice wine vinegar, minced garlic, and pepper (if using).
3. **Combining Ingredients**:
- Place the cooked noodles in a large bowl.
- Drizzle the dressing over the noodles and toss until well combined.
4. **Chill Before Serving**:
- Cover the bowl with plastic wrap or place it in the refrigerator for at least 30 minutes to chill thoroughly.
- This chilling process helps the flavors meld together beautifully, making your dish more appealing when served cold.
5. **Garnish and Serve**:
- Just before serving, garnish the sesame noodles with fresh herbs like cilantro or scallions for an extra pop of color and flavor.
- Enjoy this refreshing side alongside the duck breasts and roasted pears.
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By following these detailed steps, you can create a delightful meal that combines rich flavors from the duck breast with the sweetness of roasted pears and the freshness of cold sesame noodles. Enjoy your cooking!