Duck Breast with Pear, Walnut Kernels and Watercress

Ingredients

• 2 duck breast fillets
• Salt
• Pepper (freshly ground)
• Butter tallow (for frying)
• 2 pears
• 200 g watercress
• 2 tbsp raspberry vinegar (or white balsamic vinegar)
• 1 tbsp walnut oil
• 2 tbsp olive oil
• 1 tbsp walnut kernels

Instructions

1. 1.

   Heat a little butter tallow in a Dutch oven. If desired, trim the fillets at the breast ends, pat them dry with a meat mallet, score the skin crosswise and season heavily. Place the skin side down in the hot pot, cover tightly and sear for 3‑5 minutes until the skin is crisp brown; flip and finish cooking over reduced heat.

2. 2.

   Meanwhile quarter the pears and remove the cores. Add the pear quarters to the duck breasts and let them brown slightly.

3. 3.

   Wash the watercress and arrange on four plates. Whisk together the vinegar, oils, salt and pepper and drizzle over the greens. Sprinkle walnut kernels on top. Slice the cooked duck breasts and place on the salad with the pear quarters.