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Duck Breast served on Caramelized Pear & Wild Rocket salad with Honeyed Balsamic Glaze Serves 4 Ingredients: – 4 duck breasts, skin on – Salt and pepper – ½ teasp ground Szechuan pepper – 2 tablesp olive oil – 60gr unsalted butter – 1 tablesp honey – 2 small beurre bosc pears, peeled and diced – ¼ cup balsamic vinegar – 2 coffee beans – Splash of white wine – 1 cup baby wild rocket – 1 Corella pear, finely sliced Method: Preheat oven to 180°C. Score the skin of the duck and massage the skin surface with salt pepper and Szechuan pepper. Place the duck breast skin side down into a dry, cold oven proof fry pan. Place over heat and gently cook till golden and the fat has rendered out. Remove from the cooktop and place in the preheated oven. Allow to cook for 8 minutes, remove from the oven, cover with foil and allow to rest. Meanwhile, heat the olive oil, butter and honey in another pan, add the diced pear, cook till golden and caramelised. Remove the pear from the pan with a slotted spoon, set aside. While still on the heat add the balsamic vinegar, coffee beans and white wine, cook till reduced and sticky, Strain and adjust seasoning. In a large bowl, place the washed rocket, caramelised pear and fresh pear slices. Drizzle with a small amount of the balsamic reduction, splash of olive oil and salt, toss to coat. Slice the duck breasts, arrange on plate with a side of salad and dress with the balsamic glaze. Extra serving suggestions: – Creamy smashed kipfler potatoes, cook …

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