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Foie Gras Recipes: Foie Gras and Smoked Duck Breast Salad with Pears, Hazelnuts, and Roquefort

This recipe for Foie Gras and Smoked Duck Breast Salad with Pears, Hazelnuts, and Roquefort is perfect for lunch or a light dinner.  I love this combination of ingredients, but certainly substitutions can be made.  Everything I put in this salad was already in my kitchen.  Any type of pear can be used, or use apples instead.  I used Traditional Balsamic Vinegar from Reggio Emilia, Gold label on the salad.  This aged vinegar is rich and syrupy with complex flavors.

Foie Gras and Duck Breast Salad


10 – 12 ounce smoked duck breast, cubed

Two, 2-oz portions flash frozen foie gras, still frozen

1 ripe pear: D’anjou, Bosc, Bartlett, or Comice, diced

2 ounces Roquefort blue cheese, crumbled

2 tablespoons roasted hazelnuts

Red leaf lettuce or baby greens

Aged Balsamic vinegar such as Traditional Balsamic Vinegar from Reggio Emilia

Extra Virgin Olive Oil

Fleur de Sel and freshly ground pepper


Combine the smoked duck breast, pear, hazelnuts, and Roquefort cheese in a small bowl and set aside.  Line the serving plates with whole leaves of red leaf lettuce or other greens, making a bed for the duck, pear, hazelnut and Roquefort mixture.  Score both sides of the frozen foie gras and sprinkle with salt and pepper.  Place the frozen portions of foie gras in a cold, large heavy skillet and turn the heat to medium.  The foie gras will begin to sizzle and render fat.  After about 3 minutes, or when the foie gras is nicely browned, turn over and cook an additional 3 minutes on the second side.  Cook the foie gras just until the inside is set (similar to a custard) and the outside is crispy and brown.  Place the foie gras on top of the duck breast pear salad.  Drizzle the salad with olive oil and aged balsamic vinegar.  Sprinkle salad with fleur de del and pepper.  Serves 2.

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