Caramelised Pear and Duck Salad

The slight sweetness of pear and freshness of salad makes this a perfect springtime dish.

1 Peking roasted duck breast

2 corella pears

1 tbsp. butter

1 tbsp. sugar

1 tbsp. red wine vinegar

3 tbsp. olive oil

1 tsp. seeded mustard

1 tsp. chives, chopped

Mixed salad leaves

Salt and freshly ground pepper

• Slice the duck breast, keeping the slices together, place on a dish and heat under a hot salamander.

• Cut the pears into 8 pieces lengthways, removing the core.

• Allow butter to melt in a suitable pan, add sugar and pears.

• Toss until lightly golden.

• Make a salad dressing with oil, vinegar, mustard and chives. Season with salt and pepper.

• Toss salad leaves with the dressing and place onto a serving plate.

• Add duck slices with four slices of pear. Drizzle with remaining syrup from the pan and serve.