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Fresh Duck Foie Gras and Roasted Pears with Winter Garden Greens

Yield 6 servings


  • 3 large ripe pears, cored and cut into 6 wedges
  • 1 tablespoon minced fresh rosemary
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 3 tablespoons olive oil
  • 3 cups mixed gourmet salad greens
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 12 ounces very cold duck foie gras, cut into six 1/4-inch-thick slices
  • Garnish: fresh fennel sprigs

How to Make It

  1. Toss pears, rosemary, salt, and pepper with olive oil. Place pears on a baking sheet. Bake at 475º for 6 to 8 minutes or until slightly firm.

  2. Toss greens with 1 tablespoon extra virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange greens on six individual plates.

  3. Heat a 10-inch cast-iron skillet over high heat. Add foie gras; cook in batches 45 seconds. Turn, and cook 30 more seconds or until golden brown and slightly crisp.

  4. Arrange 3 pear wedges on side of greens. Top each with a fois gras slice. Garnish, if desired. Serve immediately.