Duck breast fillet with grilled pears

Ingredients

• 8 small waxy potatoes
• 4 pears
• 2 tbsp olive oil
• 1 Tbsp white peppercorns
• Sea salt
• 4 duck breast fillets (about 200 g each)
• pepper (ground)
• 2 tbsp honey
• 250 g fresh spinach leaves
• 2 Garlic cloves
• 1 tbsp butter
• nutmeg

Instructions

1. 1.

   Wash the potatoes and cook them partially for about 15 minutes until just tender.

2. 2.

   Preheat the oven to 250 °C. Wash the pears, quarter them, remove the core, brush with 1 tbsp oil, season with crushed white pepper and sea salt. Wash the duck breasts, pat dry, score the skin in a diamond pattern (only the skin). Season with salt and pepper, then sear the skin side in a hot pan without added fat for about 5 minutes until golden brown. Flip and briefly sear the flesh side just enough to close the pores. Remove from heat, brush the skin side with honey, and bake in the preheated oven for about 10 minutes until pink inside. Meanwhile, wash and trim the spinach, removing tough stems, and let it drain well. Brush the potatoes with remaining oil, season, and grill them on all sides for a total of about 10 minutes until cooked through. Grill the pears on both sides for about 5 minutes until golden brown. Season everything lightly with sea salt.

3. 3.

   Peel and finely chop the garlic; sauté briefly in hot butter, add the spinach, let it wilt, and season with salt and nutmeg. Reduce any liquid. Remove the duck breasts from the oven, let them rest briefly, then plate together with the potatoes and pears on a bed of spinach and serve.