Slices of roast duck breast are served with poached pears, Campari sauce and sautéed Chinese vegetables.


  • 4 duck breasts

  • For the pears:

  • 4 baby pears

  • 150ml chicken stock

  • 1 tablespoon grated fresh ginger

  • 80ml dry white wine

  • 25g sugar

  • 10g unsalted butter

  • 1 tablespoon lemon juice

  • For the sauce:

  • 40g caster sugar

  • juice of 1 orange

  • 2 tablespoons Campari

  • 200ml veal stock

  • 50g unsalted butter

  • For the pak choi:

  • 4 small pak choi

  • 1cm fresh ginger, finely chopped

  • olive oil


  • 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.

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