Pan-Seared Duck Breast with Pear and Red Wine Sauce

Heat a small pan over medium heat with a drizzle of olive oil. Add the pear pieces and cook for a few minutes, turning occasionally, until lightly caramelised.

Pour in the red wine, add the cloves, bay leaves, lemon peel, star anise, and cinnamon, then carefully flambé if desired. Allow the wine to simmer until reduced and syrupy. Make sure the pears are tender and deeply coloured.

Remove and discard the spices. Add the chicken stock and continue to simmer until reduced, again to a glossy jus. Remove from the heat and whisk in the butter until emulsified and smooth.

Set aside and keep warm.

Pat the duck breasts dry and score the skin in a shallow criss-cross pattern. Season generously with salt. Place the duck breasts skin-side down in a cold large pan, then set over high heat. Cook for 2–3 minutes until the skin begins to crisp, then reduce the heat to medium and cook for a further 6 minutes, or until the fat has rendered and the skin is deeply golden.

Flip the duck breasts and add the butter, thyme, and rosemary to the pan. Increase the heat slightly and baste continuously for 4–5 minutes, or until cooked to your liking.

Remove from the pan and rest for 10–15 minutes.

Heat a frying pan over high heat with a drizzle of olive oil. Add the kale with a pinch of salt and cook until lightly charred and just tender. In a separate pan, toast the walnuts until golden and crunchy.

Slice the rested duck breasts and season with freshly ground black pepper. Serve with the poached pears, red wine sauce, charred kale and toasted walnuts.