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1
Heat oven to 400*F.
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2
Prick the skin on each duck fillet with a fork.
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3
Mix the honey and soy sauce and brush all over the duck skins.
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4
Set the duck fillets skin side up on a rack in a baking dish or roasting tin.
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5
Add 2 TBS of cold water to the container and roast for 35 to 40 minutes, the skins should be golden and the meat still a little pink.
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6
Allow to cool.
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7
With a knife tip remove the core from the stalk end of each chicory head, then shred across the leaves in slices.
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8
Separate out the shreds.
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9
Pick over the watercress, discarding stalky bits.
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10
For the dressing, combine the oil, vinegar, sugar and sweet soy sauce and mix well.
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11
Peel the garlic clove and flatten with a knife blade.
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12
Add to the dressing and allow it to flavour the mixture until serving time.
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13
Then scoop out the garlic and add the chopped cilantro.
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14
Meanwhile, prepare the pears.
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15
First choose a pan into which 6 medium size pears will fit snugly so they will be covered with the syrup.
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16
Measure 2 cups cold water into the pan, add the sugar, spices and lemon rind and stir over a low heat to dissolve the sugar.
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17
Peel the pears, leaving them whole with stalks intact.
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18
As each pear is peeled, drop it into the pan.
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19
Replace the pan over the heat and bring to a simmer, half cover with the pan lid and cook pears gently until tender, about 30 to 40 minutes; test with a knife tip.
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20
Add the lemon juice and allow the pears to cool in the syrup before removing them for the duck salad.
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21
To assemble the salad, thinly slice the duck fillets lengthways.
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22
Cut the pears in quarters lengthways.
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23
To serve, scatter the chicory and watercress on a serving platter.
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24
Add the duck and pears, then spoon over the dressing.
