Recipe courtesy of David Page
Episode: Chowder
North Fork Harvest Salad
1 hr 45 min
45 min
1 hr
4 servings
1 hr 45 min
45 min
1 hr
4 servings


Caramelized Pears:
  • 2 firm Comice pears, cored
  • 2 tablespoons butter
  • 2 tablespoons honey
Pumpkin Vinaigrette:
  • 1 cup diced pumpkin (1/2-inch dice)
  • 1/2 teaspoon minced fresh ginger
  • 2 teaspoons minced shallots
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dry mustard
  • 1 tablespoon honey
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons peanut oil
  • 3 tablespoons fresh orange juice
  • Sea salt and freshly ground black pepper
Pan Roasted Duck Breasts:
  • 4 Long Island duck breasts, skin on
  • 3 sprigs fresh thyme, leaves picked
  • Sea salt and fresh ground black pepper
  • 3 tablespoons olive oil
Hazelnut Crusted Goat Cheese:
  • 2 eggs
  • 1/4 cup bread crumbs
  • 1/4 cup crushed hazelnuts
  • 1 teaspoon crushed red pepper
  • 1 tablespoon chopped fresh herbs (such as parsley, thyme, chives, and chervil)
  • Kosher salt and freshly ground black pepper
  • 1 (8-inch log, about 11 ounces) fresh goat cheese, at room temperature, cut into 4 (2-inch) wide rounds
  • 1/4 cup olive oil
  • 1/2 pound young mustard greens or other spicy salad greens


To caramelize 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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