Cajun-Spiced Skillet Duck with Roasted Winter Pears and Collard Greens

Name: Cajun-Spiced Skillet Duck with Roasted Winter Pears and Collard Greens
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 duck breasts (about 200g each), skin on, trimmed; 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp cayenne pepper; 1/2 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp vegetable oil; 2 medium winter pears (about 300g total), cored and quartered; 1 tbsp unsalted butter; 3 garlic cloves, minced; 200g collard greens, stems removed, leaves chopped; 1 tbsp apple cider vinegar; Salt and pepper to taste

Seared duck breast dusted with Cajun spices, paired with caramelized winter pears and garlicky collard greens for a bright yet cozy seasonal meal.

Prep20 minCook25 minTotal45 minServes2Difficultymedium

Method

How to make it

01
Combine smoked paprika, garlic powder, cayenne, thyme, salt, and pepper in a small bowl; rub mixture evenly onto duck breasts skin and meat sides.
02
Heat a large skillet over medium heat and add duck breasts skin-side down, cooking until the skin is deeply browned and crisp, about 7-8 minutes without moving them.
03
Flip the duck breasts and cook 3-4 minutes more for medium rare; transfer to a plate, cover loosely with foil and let rest 8 minutes.
04
While duck rests, increase skillet heat to medium-high and add vegetable oil if needed; add pear quarters cut side down and cook without stirring until caramelized, about 4 minutes.
05
Flip pears, add butter, and cook 2 minutes more until tender and golden; remove pears and set aside.
06
Reduce heat to medium, add minced garlic to the skillet, stirring 30 seconds until fragrant.
07
Add chopped collard greens, toss with garlic and drippings, cook until wilted, about 5 minutes; stir in apple cider vinegar and season with salt and pepper.
08
Slice duck breasts thinly across the grain; divide duck, pears, and collard greens between plates and serve warm.

From the editor

Cooking tips

Score the duck skin lightly before seasoning to help fat render evenly and crisp the skin.
Use a heavy skillet for even heat distribution when searing to get a uniform caramelized crust on both duck and pears.
Rest the duck after cooking to allow juices to redistribute, ensuring tender slices.
Collard greens can be substituted with kale or Swiss chard if preferred, adjusting cooking time until tender.

Published June 16, 2026