Sea salt and fresh ground pepper
2 duck breasts, halved
4 conference pears, cooked in caramel
2 good handfuls of mixed salad leaves
For the sauce 1tbs sesame oil
80g spring onion, finely chopped
1 thumb of ginger, finely chopped
Half chilli, finely chopped
2tbs white wine vinegar
3tbs demerara sugar
1tsp fish sauce
2tsp soy sauce
4tbs sunflower oil
1tsp oyster sauce
To make the sauce, warm the sesame oil over a low heat, sweat onions, ginger and chilli. Add all other ingredients except the oyster sauce, and simmer for 10 minutes. Then add oyster sauce and cool.
Season and seal duck breasts and dip in sesame seeds, return to pan and place in oven and cook until pink. Half-way through cooking add the pears, remove from oven and allow to rest. To assemble, dress salad leaves and place in middle of plate, slice pears and place on top of salad, slice duck and arrange on top of pear. Spoon sauce around the dish.