- 2 pears, each cut into 8 wedges
- 1 large red onion, cut into 10 wedges
- 1/4 cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons honey
- 2 duck breasts
- 2 witlof, leaves separated and washed
- 2 teaspoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey, extra
- 100g King Island Dairy Roaring Forties Blue thinly sliced
- 5 sprigs fresh thyme
| - Arrange pear and onion on a baking paper lined oven tray, drizzle with 2 tablespoons oil and season to taste.
- Roast at 180°C for 20 minutes, drizzle with honey and roast for a further 10 minutes, until tender and glossy. Cool slightly.
- Season skin side of each duck breast and place skin side down into a dry frypan over medium heat. Cook for 4-5 minutes until fat has rendered and skin is golden brown, turn and brown the other side for 1 minute.
- Transfer to a 180°C oven for 5-7 minutes, until medium-rare. Rest for 5 minutes before slicing each breast into 4 thick slices.
- Arrange witlof, onion, warm pears and duck on a large serving platter. Whisk remaining oil, vinegar, mustard and extra honey together and pour over salad.
- Flake cheese slices over the salad and sprinkle with fresh thyme.
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