the pears: Cut each pear into 8 wedges. Melt
the butter with the honey in a large skillet over medium-high heat. Add the pears, reduce the heat to medium and cook until they are golden and caramelized on 1 side. Turn the pears and cook until browned and tender, about 5 minutes more. Transfer the pears to a platter to cool.
To make the vinaigrette: Place the pumpkin in a saucepan
. Add 2 inches of water. Cover and simmer
over medium-high heat until the pumpkin is tender, about 12 minutes.
Transfer the pumpkin
to a blender. Add the ginger and shallots and puree, then add the Dijon and dried mustard. With the blender
on, add the honey
, then the lemon juice
, oil, and orange juice
. Season with the salt and pepper.
To cook the duck: Preheat the oven to 450 degrees F.
Trim any excess fat from the duck
breasts. Using a paring knife, score
the skin in a diamond pattern being careful not to pierce the flesh. Rub the thyme
leaves into the skin and flesh of the duck breasts, then season both sides with salt and freshly ground black pepper.
Heat a large ovenproof skillet over medium-high heat. Add the oil and then the duck breasts skin-side down. Cook, browning the skin and melting the under layer of fat for about 5 minutes. Drain
the fat from the skillet then transfer the skillet to the oven. Roast
for 18 to 22 minutes for medium rare. Remove the duck from the oven and rest it for 7 to 8 minutes before slicing. Turn the oven off.
To prepare the goat cheese: Beat the eggs
in a shallow bowl. Combine the bread crumbs, hazelnuts, red pepper
, herbs, salt and pepper in a shallow bowl. Dip the cheese rounds in the egg then gently coat with the bread crumb mixture.
Heat the olive oil
in a medium skillet over medium heat. Fry
the cheese until golden, about 1 minute per side. Transfer the goat cheese to a baking sheet and hold in the oven (it will still be warm) until ready to serve.
To assemble the salad: Dress the mustard greens
with pumpkin vinaigrette and season with salt and pepper. Slice the duck. Put the greens on large plates. Arrange 4 pears on each plate. Top each salad with goat cheese and sliced duck. Season the salads with a bit more salt and pepper and serve accompanied by additional dressing
, if desired.