Ingredients:(Duck Breast with Balsamic Pears)
1 (15-ounce) fresh or frozen (thawed) boneless duck-breast half with skin
1/2 cup(s) long-grain white rice
1 tablespoon(s) chopped fresh parsley leaves
1 teaspoon(s) snipped fresh chives
1/4 cup(s) balsamic vinegar
2 tablespoon(s) water
1 teaspoon(s) sugar
1/2 teaspoon(s) freshly grated orange peel
1 Bosc or D’Anjou pear, cored and cut into 8 wedges
1 large shallot, finely chopped
1 bag(s) (9-ounce) microwave-in-bag baby spinach
1/4 cup(s) slivered almonds, toasted
Directions:(Duck Breast with Balsamic Pears)
- Pat duck breast dry with paper towels. With knife, cut four 1/4-inch-deep diagonal slashes in skin and fat. On waxed paper, evenly sprinkle duck breast with 1/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper to season both sides.
- In 10-inch nonstick skillet, cook duck, skin side down, on medium 16 to 18 minutes or until skin is browned and crispy. As duck cooks, spoon off excess fat in skillet. Turn duck over; cook 10 minutes for medium-rare or until desired doneness.
- While duck cooks, in 2-quart saucepan, prepare rice as label directs; when done, stir in parsley, chives, and 1/4 teaspoon salt. In cup, mix vinegar, water, sugar, and peel.
- Transfer duck to cutting board; cover with foil to keep warm. Discard all but 2 teaspoons fat from skillet. Stir in pear and cook 5 minutes or until it begins to brown; transfer to plate. Add shallot to skillet and cook 1 minute. Stir in vinegar mixture; cook 2 to 4 minutes, until sauce begins to thicken
- Meanwhile, prepare bagged spinach in microwave as label directs.
- To serve, divide spinach and rice between 2 dinner plates; sprinkle rice with almonds. Thinly slice duck breast, and serve with pears and balsamic sauce.