Duck Salad With Spiced Pears and Sweet Soy Dressing

READY IN: 1hr 15mins




  • 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.