It is easiest to butterfly a duck breast when it is partially frozen. Begin cutting in half through the thickest side of the breast. Stop before it's sliced all the way through. The meat will open like a book. This is the same concept as pounding the duck breast until it is an even thickness. This way, the breast cooks more evenly all the way through. To make smaller medallions, cut the duck meat in half, all the way through.

• Preheat oven to 350°F.

• Place pears on a baking sheet and spoon crumbled blue cheese into the hollow. Bake in the oven for about 10 to 12 minutes, just to heat through.

• Dredge duck breasts in the seasoned flour.

• Heat oil in a large skillet over high heat. When the oil is sizzling, place the duck breasts in the skillet. Sauté duck breasts for 2 minutes on one side, then turn and brown an additional 2 minutes.

• Place duck breasts on four dinner plates. Remove pears from oven and place 2 halves on each plate along with several sprigs of the watercress. Drizzle all with vinaigrette.