Duck Breast Salad with Spiced Pears

Duck breast has a fair covering of fat and it is best to render some of it down in the first stages of cooking. The fat also serves to keep the duck breast moist during cooking – and you don’t have to eat it if you prefer not to. It will peel away quite easily.

For a winter meal, the duck could be served on blanched Asian greens dressed with a little sesame oil.

4 duck breasts
salt
wild rocket leaves

Score the skin of the duck in crisscross fashion. Season with salt. Cook skin side down in a hot pan for four minutes to crisp the skin and release some of the fat. Turn over and cook for a couple of minutes then place in a 200C pre-heated oven for 8-10 minutes. Rest for 10 minutes before carving diagonally into slices. Place on a bed of rocket leaves and serve with warm spiced pears.

For the pears you will need:

2 tablespoons duck fat or oil
1 medium onion finely diced
1 teaspoon ginger finely chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 tablespoons brown sugar
3 tablespoon white wine vinegar
8 small pears or 4 larger ones

Peel the pears and quarter lengthwise, leaving the stem on if possible. Remove the core. Drop into acidulated water till you are ready to use them.

Saute the onion and ginger for 10 minutes then add the pears the spices and brown sugar and cook  gently till the pears start to caramelise. Add the vinegar and cook for a further five minutes.