To caramelize the pears: Cut each pear into 8 wedges. Melt the butter with the honey in a large skillet over medium-high heat. Add the pears, reduce the heat to medium and cook until they are golden and caramelized on 1 side. Turn the pears and cook until browned and tender, about 5 minutes more. Transfer the pears to a platter to cool.
To make the vinaigrette: Place the pumpkin in a saucepan. Add 2 inches of water. Cover and simmer over medium-high heat until the pumpkin is tender, about 12 minutes.
Transfer the pumpkin to a blender. Add the ginger and shallots and puree, then add the Dijon and dried mustard. With the blender on, add the honey, then the lemon juice, oil, and orange juice. Season with the salt and pepper.
To cook the duck: Preheat the oven to 450 degrees F.
Trim any excess fat from the duck breasts. Using a paring knife, score the skin in a diamond pattern being careful not to pierce the flesh. Rub the thyme leaves into the skin and flesh of the duck breasts, then season both sides with salt and freshly ground black pepper.
Heat a large ovenproof skillet over medium-high heat. Add the oil and then the duck breasts skin-side down. Cook, browning the skin and melting the under layer of fat for about 5 minutes. Drain the fat from the skillet then transfer the skillet to the oven. Roast for 18 to 22 minutes for medium rare. Remove the duck from the oven and rest it for 7 to 8 minutes before slicing. Turn the oven off.
To prepare the goat cheese: Beat the eggs in a shallow bowl. Combine the bread crumbs, hazelnuts, red pepper, herbs, salt and pepper in a shallow bowl. Dip the cheese rounds in the egg then gently coat with the bread crumb mixture.
Heat the olive oil in a medium skillet over medium heat. Fry the cheese until golden, about 1 minute per side. Transfer the goat cheese to a baking sheet and hold in the oven (it will still be warm) until ready to serve.
To assemble the salad: Dress the mustard greens with pumpkin vinaigrette and season with salt and pepper. Slice the duck. Put the greens on large plates. Arrange 4 pears on each plate. Top each salad with goat cheese and sliced duck. Season the salads with a bit more salt and pepper and serve accompanied by additional dressing, if desired.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	697.81 Kcal (2922 kJ)
Calories from fat	450.28 Kcal
		% Daily Value*
Total Fat	50.03g	77%
Cholesterol	97.11mg	32%
Sodium	991.82mg	41%
Potassium	317.07mg	7%
Total Carbs	60.19g	20%
Sugars	45.24g	181%
Dietary Fiber	3.19g	13%
Protein	7.72g	15%
Vitamin C	12.3mg	21%
Vitamin A	0.1mg	2%
Iron	2.6mg	15%
Calcium	78.1mg	8%

Amount Per 100 g
Calories	248.79 Kcal (1042 kJ)
Calories from fat	160.54 Kcal
		% Daily Value*
Total Fat	17.84g	77%
Cholesterol	34.62mg	32%
Sodium	353.61mg	41%
Potassium	113.05mg	7%
Total Carbs	21.46g	20%
Sugars	16.13g	181%
Dietary Fiber	1.14g	13%
Protein	2.75g	15%
Vitamin C	4.4mg	21%
Iron	0.9mg	15%
Calcium	27.9mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

17.5

Points
20

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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