Prep 1 hr
Cook 15 mins
Dark soy sauce is an excellent seasoning, I love it with roast duck or grilled steaks. Kikkoman's sweet soy sauce is delicious in this dressing, if using plain soy sauce add an extra tablespoon of muscovado sugar.
- 6 duck breasts
- 1 tablespoon honey
- 1 tablespoon dark soy sauce
- 3 heads chicory lettuce
- 1 (85 g) bag watercress
- 3 1⁄2 ounces grapeseed oil or 3 1⁄2 ounces other light oil
- 3 tablespoons red wine vinegar
- 1 tablespoon light muscovado sugar
- 1 tablespoon dark sweet soy sauce
- 1 clove garlic
- 1 tablespoon chopped fresh cilantro
FOR THE SPICED PEARS
- 4 -6 medium unripe conference pears
- 6 ounces unrefined golden caster sugar
- 1 cinnamon stick
- 4 cloves
- 6 slices thin fresh ginger
- 2 -3 pieces pared fresh lemon rind
- 1 lemon, juice of
- Heat oven to 400*F.
- Prick the skin on each duck fillet with a fork.
- Mix the honey and soy sauce and brush all over the duck skins.
- Set the duck fillets skin side up on a rack in a baking dish or roasting tin.
- Add 2 TBS of cold water to the container and roast for 35 to 40 minutes, the skins should be golden and the meat still a little pink.
- Allow to cool.
- With a knife tip remove the core from the stalk end of each chicory head, then shred across the leaves in slices.
- Separate out the shreds.
- Pick over the watercress, discarding stalky bits.
- For the dressing, combine the oil, vinegar, sugar and sweet soy sauce and mix well.
- Peel the garlic clove and flatten with a knife blade.
- Add to the dressing and allow it to flavour the mixture until serving time.
- Then scoop out the garlic and add the chopped cilantro.
- Meanwhile, prepare the pears.
- First choose a pan into which 6 medium size pears will fit snugly so they will be covered with the syrup.
- Measure 2 cups cold water into the pan, add the sugar, spices and lemon rind and stir over a low heat to dissolve the sugar.
- Peel the pears, leaving them whole with stalks intact.
- As each pear is peeled, drop it into the pan.
- Replace the pan over the heat and bring to a simmer, half cover with the pan lid and cook pears gently until tender, about 30 to 40 minutes; test with a knife tip.
- Add the lemon juice and allow the pears to cool in the syrup before removing them for the duck salad.
- To assemble the salad, thinly slice the duck fillets lengthways.
- Cut the pears in quarters lengthways.
- To serve, scatter the chicory and watercress on a serving platter.
- Add the duck and pears, then spoon over the dressing.