Duck and Cinnamon Pear Salad with Crispy Wontons

Preheat the oven to 180°C. 

Using a sharp knife, score the skin of the duck in a criss-cross pattern without cutting all the way through. Season and set aside. 

Heat a large non-stick ovenproof frying pan until hot and add the duck skin side down. Cook for 4-5 minutes or until golden brown and crispy. Turn the duck over, drain off any excess fat and place in the preheated oven for a further 15-18 minutes or until cooked to your liking. Rest for 5 minutes before slicing.

Pears: Heat the butter, honey and cinnamon in a large non-stick frying pan until sizzling. Add the pears and cook, turning frequently, over a moderate heat for 5-7 minutes or until lightly golden but still firm. Remove from the pan and set aside.

Heat 5 cm of vegetable oil in a saucepan until a cube of bread turns golden in about 30 seconds. Cut the wonton wrappers in half into triangles and fry until just golden. Remove using a slotted spoon and drain on kitchen paper.

To serve: Place the radicchio, spinach, spring onions, pears, duck and dressing in a large bowl and gently toss to combine. Serve on individual plates with the crispy wontons.