Duck breast with pear purée in wine and spinach

1. Preparation of the Duck Breasts:

– Take the breasts out of the fridge about 15-20 minutes before cooking them so that they are at room temperature.

– Make a few cuts in the skin of the breast in the shape of a cross without cutting the meat. (This will release the fat from the skin during cooking).

– Put salt and pepper on the breasts on both sides.

– Heat a pan over medium-high heat without adding oil and place the breasts skin side down. Let them cook in the pan for about 6-8 minutes until the skin is crispy and golden.

– Once the skin is crispy, turn the breasts and cook them for another 3-4 minutes on the meat side. (This cooking time will allow you to obtain a pink breast inside. If you prefer it more done, let it cook for a few more minutes). Finally, remove the breasts from the pan and let them rest covered with aluminum foil while you prepare the sauce.

2. Preparation of the pear puree in wine:

– First we will reduce 250 g of wine until it remains in 130 g and reserve it

– Peel the pears, remove the core and add the lemon juice and sugar

– Heat the oven to 180° and put the pears on a tray with aluminum foil

– Once they are done, take them out and mash them together with the wine reduction and pear juice (Ideal with thermomix). Finally, we strain it and we will have the puree ready.

3. Preparation of Spinach:

– In another pan, heat two tablespoons of olive oil over medium heat.

– Add the fresh spinach and stir until reduced and tender. This process will only take a few minutes. Season with a little salt and pepper to taste.

4. Plating:

– Cut the breasts into thin slices.

– Put a layer of spinach at the bottom of the plate as a base.

– Place the breast slices on the spinach.

– Finally, cover the breasts with the pear wine sauce, making sure to spread the pears over the breasts for an elegant presentation.

– Serve immediately and enjoy this delicious Mediterranean dish!