Duck Breasts with Gingered Pears, Campari Sauce and Pak Choi

1. Preheat your oven to 190C.

The gingered pears:

1. Combine the sugar, wine and ginger in a small pan, stir to dissolve the sugar and reduce to 2 tablespoons.
2. Add the chicken stock and bring to the boil. Put the pears in a buttered baking dish, add the lemon juice to the stock and pour over the pears.
3. Bake in the oven, basting from time to time, for 45 minutes, or until the pears are golden brown.

Duck

1. Raise the oven temperature to 200C.
2. Season the meat and sear on both sides in a little oil then remove from the pan and place on a grid over a roasting tin.
3. Roast in the hot oven for 5 minutes then remove from the oven and allow to rest while you make the sauce.

Sauce

1. Caramelise the sugar then add the orange juice, Campari and the veal stock. Reduce to a syrupy consistency then whisk in the cold butter, bit by bit, to emulsify. Season with salt and pepper.

To Serve

1. Fry the pak choi and ginger in hot oil.
2. Discard the duck fat and slice the duck across the breasts. Serve with the pears, pak choi and the sauce.