Pan Seared Duck Breast with Blood Orange & Pear Salad


  • 4 Duck breast halves
  • 1 ½ Tbs Jerk Rub
  • 2 Blood oranges
  • 1 Pear
  • 2 Cups of baby arugula
  • 2 Tbs of extra virgin olive oil
  • 2 Tbs rice wine vinegar
  • Salt /pepper


  1. Score each breast criss-crossed.
  2. Sprinkle each breast with jerk rub, using more rub on the skin.
  3. Heat skillet/frying pan over medium heat. You will need to use a skillet/pan that can be put in the oven.
  4. Place duck breast skin side down and cook for 5 min until skin is golden brown.
  5. Put the entire duck breast and skillet in the oven for 10 minutes or until medium rare.
  6. Remove duck from oven and skillet place onto a cutting board and let it rest for 5 to 10 minutes.
  7. Slice the breast into 1/2 inch thick slices on the diagonal .

    Blood Orange & Pear Salad:

  1. Segment blood oranges by slicing off top and bottom. Peel and pit with paring knife.
  2. Slice out each orange segment between the membranes.
  3. Quarter and core pear and then thinly slice.
  4. Place the arugula in a large salad bowl and toss with blood orange segments and pear slices .
  5. Whisk together olive oil, rice vinegar, salt and pepper.
  6. Drizzle dressing over salad and serve with duck breast.

Serves 4 - 6.   Enjoy!