Ingredients

• 1 fresh or frozen boneless duck breast half with skin (15 oz)
• Salt and pepper
• 1/2 cup long-grain white rice
• 1 tbsp chopped fresh parsley leaves
• 1 tsp snipped fresh chives
• 1/4 cup balsamic vinegar
• 2 tbsp water
• 1 tsp sugar
• 1/2 tsp freshly grated orange peel
• 1 pear cored and cut into 8 wedges
• 1 lg. shallot, finely chopped
• 1 bag microwave in bag baby spinach
• 1/4 cup slivered almonds

Directions

1. Pat duck breast dry w/ paper towels. Cut four 1/4 inch deep diagonal slashes in skin. ON waxed paper, evenly sprinkle duck breast with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.

2. In 10-inch nonstick skillet, cook duck, skin side down, on medium 16 to 18 minutes or until skin is browned and crispy. As duck cooks, spoon off excess fat in skillet. Turn duck over; cook 10 minutes for medium rare or until desired doneness.

3. While duck cooks, in 2-quart saucepan prepare rice as label directs. When done, stir in parsley, chives, and 1/4 teaspoon salt. In cup, mix vinegar, water, sugar, and peel.

4. Transfer duck to cutting board; cover with foil to keep warm. Discard all but 2 teaspoons fat from skillet. Stir in pear and cook five minutes or until it begins to brown; transfer to plate. Add shallot to skillet and cook 1 minute. Stir in vinegar mixture; cook 2-4 minutes, until sauce begins to thicken.

5. Meanwhile, prepare bagged spinach in microwave as label directs.

6. To serve, divide spinach and rice between 2 dinner plates; sprinkle rice with almonds. Thinly slice duck breast and serve with pears and balsamic sauce.

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