Poached Pear Duck Salad with Orange Apple Cider Vinaigrette

Student Finalist 2017 Chef Recipe Contest, Richard Robinson, Chattahoochee Technical College, Marietta, GA


Serving Size {4 Servings}


1 Orange, zest, and juice
2 Tbsp Apple Cider Vinegar
1 Tbsp Honey
Pinch Salt
3 Tbsp Salad Oil

1/2 cup Sugar
1 cup Red Wine
1 tsp Cloves
1 tsp Cinnamon
1 tsp Allspice
2 1/2 cups Apple Juice
2 Pears, peeled and cored with a melon baller

Salad Base:
1 Orange, supremed
1 Maple Leaf Farms Duck Leg Confit, meat shredded and lightly chopped
1 tsp Parsley, chopped
2 Tbsp Walnuts, chopped and toasted
1 Tbsp Goat Cheese
1 Tbsp Vinaigrette (recipe above)
Salt and Pepper, as needed
Parsley, for garnish


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1. Combine the orange juice, orange zest, vinegar, honey and salt in a blender or food processor.
2. Turn the blender on, and then very slowly add the oil to emulsify.
3. Season if necessary. Keep cold.

Poached Pear:
1. Combine sugar, red wine, spices and apple juice in a saucepan.
2. Bring to a boil, then remove from heat and let it steep for 5 minutes.
3. Add the pear halves to the liquid. Turn on low heat. Cover and poach the pear until they can easily be pierced with a knife. Quickly refrigerate when done.

Duck Salad Base:
1. Dice the supremed oranges into 4 smaller slices. Set aside.
2. Combine the remaining ingredients in a small bowl and fold together.
3. When they are completely incorporated, gently fold in the oranges.

Spoon a small amount of vinaigrette on the bottom of a plate, enough to create a smooth surface. Fill the poached pear with the duck salad, then place on top of the vinaigrette. Garnish with parsley as desired.

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