With sweet and sour spiced pears, crispy bacon and sweet mustard dressing.
- 2 Duck Breasts
- 2 Ripe Pears peeled and cored whole
- 750ml local cider
- 50 gm Caster sugar
- 150ml cider vinegar
- 1 red chilli chopped
- 1 small piece root ginger peeled and chopped
- ¼ tsp Black peppercorns
- 2 bay leaves
- 2 star anise
- 5 slices quality streaky bacon
- 1 pack of Baby Gem Lettuce
- 1 tsp Dijon Mustard
- 100ml Vegetable Oil
- 1 tsp Runny Honey
- 25ml Cider Vinegar
- Salt and Pepper
Pre heat the oven to 220c.
Score the skin of the duck breasts and place them skin side down in a pre heated frying pan with no oil, cook on a med-low heat for 10-12 mins until the skin is nice and crispy.
Turn the duck breasts over to seal the underside and then place on a baking tray in the oven for 7-8 minutes, remove and leave to rest for at least 8-10minutes, season with salt and pepper.
In a 1ltr saucepan, pour the cider, cider vinegar, and caster sugar, add the bay leaves, star anise, ginger, peppercorns and chilli, bring to a gentle boil.
When boiling add the pears and poach turning regularly for 10-12 minutes until tender.
Chop the bacon roughly and in the duck frying pan, cook until nice and crisp, drain on kitchen paper and keep warm.
To make the dressing, whisk together the mustard, oil, remaining vinegar, and honey, season to taste.
Wash and dry the gem leaves and arrange nicely on a platter, dress with a little of the mustard dressing.
Slice the duck breasts and arrange on the lettuce, cut the ear pear into six and arrange around the duck, finish with the crispy bacon scattered over the top.