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1
To caramelize the pears: Cut each pear into 8 wedges.
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2
Melt the butter with the honey in a large skillet over medium-high heat.
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3
Add the pears, reduce the heat to medium and cook until they are golden and caramelized on 1 side.
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4
Turn the pears and cook until browned and tender, about 5 minutes more.
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5
Transfer the pears to a platter to cool.
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6
To make the vinaigrette: Place the pumpkin in a saucepan.
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7
Add 2 inches of water.
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8
Cover and simmer over medium-high heat until the pumpkin is tender, about 12 minutes.
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9
Transfer the pumpkin to a blender.
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10
Add the ginger and shallots and puree, then add the Dijon and dried mustard.
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11
With the blender on, add the honey, then the lemon juice, oil, and orange juice.
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12
Season with the salt and pepper.
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13
To cook the duck: Preheat the oven to 450 degrees F.
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14
Trim any excess fat from the duck breasts.
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15
Using a paring knife, score the skin in a diamond pattern being careful not to pierce the flesh.
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16
Rub the thyme leaves into the skin and flesh of the duck breasts, then season both sides with salt and freshly ground black pepper.
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17
Heat a large ovenproof skillet over medium-high heat.
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18
Add the oil and then the duck breasts skin-side down.
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19
Cook, browning the skin and melting the under layer of fat for about 5 minutes.
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20
Drain the fat from the skillet then transfer the skillet to the oven.
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21
Roast for 18 to 22 minutes for medium rare.
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22
Remove the duck from the oven and rest it for 7 to 8 minutes before slicing.
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23
Turn the oven off.
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24
To prepare the goat cheese: Beat the eggs in a shallow bowl.
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25
Combine the bread crumbs, hazelnuts, red pepper, herbs, salt and pepper in a shallow bowl.
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26
Dip the cheese rounds in the egg then gently coat with the bread crumb mixture.
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27
Heat the olive oil in a medium skillet over medium heat.
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28
Fry the cheese until golden, about 1 minute per side.
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29
Transfer the goat cheese to a baking sheet and hold in the oven (it will still be warm) until ready to serve.
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30
To assemble the salad: Dress the mustard greens with pumpkin vinaigrette and season with salt and pepper.
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31
Slice the duck.
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32
Put the greens on large plates.
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33
Arrange 4 pears on each plate.
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34
Top each salad with goat cheese and sliced duck.
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35
Season the salads with a bit more salt and pepper and serve accompanied by additional dressing, if desired.
