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


  1. Slice the duck breast, keeping the slices together, place on a dish and heat under a hot salamander.
  2. Cut the pears into 8 pieces lengthways, removing the core.
  3. Allow butter to melt in a suitable pan, add sugar and pears.
  4. Toss until lightly golden.
  5. Make a salad dressing with oil, vinegar, mustard and chives. Season with salt and pepper.
  6. Toss salad leaves with the dressing and place onto a serving plate.
  7. Add duck slices with four slices of pear. Drizzle with remaining syrup from the pan and serve.

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