Duck and Cinnamon Pear Salad with Crispy Wontons

, from Issue #30. September, 2015
Photography by Manja Wachsmuth.
Duck and Cinnamon Pear Salad with Crispy Wontons

A beautiful salad with duck and pear coated with cinnamon and crispy wontons is a delicious flavour combination mixing textures perfectly.


Serves: 4


3-4 duck breasts
sea salt and freshly ground pepper

2 firm pears, peeled, cored and cut into eighths
20 grams butter
1 tablespoon runny honey
pinch ground cinnamon

juice of 1 orange and 1 lime
1 tablespoon runny honey
1 teaspoon grated ginger
¼ teaspoon sesame oil (optional)
1 teaspoon soy sauce 

To serve
8-12 square wonton wrappers 
vegetable oil for frying
1 radicchio, broken into leaves
100 grams baby spinach leaves
2 spring onions, finely sliced


Preheat the oven to 180°C. 

Using a sharp knife, score the skin of the duck in a criss-cross pattern without cutting all the way through. Season and set aside. 

Heat a large non-stick ovenproof frying pan until hot and add the duck skin side down. Cook for 4-5 minutes or until golden brown and crispy. Turn the duck over, drain off any excess fat and place in the preheated oven for a further 15-18 minutes or until cooked to your liking. Rest for 5 minutes before slicing.

Pears: Heat the butter, honey and cinnamon in a large non-stick frying pan until sizzling. Add the pears and cook, turning frequently, over a moderate heat for 5-7 minutes or until lightly golden but still firm. Remove from the pan and set aside.

Heat 5 cm of vegetable oil in a saucepan until a cube of bread turns golden in about 30 seconds. Cut the wonton wrappers in half into triangles and fry until just golden. Remove using a slotted spoon and drain on kitchen paper.

To serve: Place the radicchio, spinach, spring onions, pears, duck and dressing in a large bowl and gently toss to combine. Serve on individual plates with the crispy wontons.