Ingredients

• Roast

  • 1 duck 

  • 1 orange

  • 3 pears

  • 200g walnuts

  Basting mix

  • 3 tbsp tamarine paste

  • 2 tbsp orange juice

  • 3 tbsp honey

  Salad dressing

  • 1 tbsp light soy

  • 2 tbsp orange juice

  • 2 tsp olive oil

  • 1 clove crushed garlic

  Salad

  • 100g baby spinach leaves

Method

1. Clean, wash and dry the duck. Cut the orange into quaters and put inside the duck.  Place in a greased roasting dish and roast for 20 minutes on each side at 200⁰C. 

2. Mix togther basting ingredients. Turn the oven to 180⁰C.  Place peeled and quatered pears in with the duck and roast for a further 1 hour or until juices run clear, basting the duck every 15 minutes, turning to coat all sides. 

3. Roast walnuts on a baking tray until slightly golden.

4. Slice duck and pear into pieces and place in a bowl. Mix through the salad leaves and dressing.

5. Arrange neatly on a serving dish and sprinkle over the walnuts.

NB: Baby spinach can changed to rocket ro mesculin and walnuts can be changed to cashew.