Baked Pear and Duck Salad

Cook Time 25 minutes

Servings 4


2 duck breast
1 tsp cloves
2 slices orange peel
Salt and pepper
2 pears, cut in half & cored then cut into quarters
100g walnuts, toasted
2 purple witlof (optional)
½ head of frisee lettuce, leave separated and washed

1 tsp Dijon mustard
1 tbsp sherry vinegar
1 tsp honey
1/4 clove garlic, grated (optional)
4 tbsp extra virgin olive oil
Zest of ½ an orange
Salt and pepper


For the dressing, combine all the ingredients together with a whisk until emulsified.

Heat an ovenproof frypan to a medium heat and preheat oven to 200°C.

Score the skin and season with clove, salt and pepper. Place the duck breasts skin side down using no oil, and cook for 3-4 minutes or until it lifts from the pan and is golden brown. Now add the pear and coat with the rendered duck fat.

Cook in the oven for 8-10 minutes. Remove and rest for 4 minutes.

Assemble the salad by arranging salad leaves, walnuts and roasted pears on a platter. Slice the duck and add to the salad. Drizzle with the sauce and serve.


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