Ingredients

• 1 tbsp olive oil
• 40g/1½oz butter
• 1 large duck breast
• 2 firm pears, peeled, cored and sliced
• 50g/2oz blanched almonds
• 1 lime
• ¼ Savoy cabbage, shredded
• 1 bunch watercress
• ¼ cucumber, halved lengthways, seeded and thinly sliced
• ¼ onion, sliced
• 1 egg yolk
• ¼ tsp Dijon mustard
• ¼ tsp caster sugar
• ¼ tsp white wine vinegar
• ¼ lime, grated rind and juice
• 100ml/3½fl oz sunflower oil
• 2 tbsp olive oil
•   seasoning
•   fresh chives, snipped, to garnish

Method

1. Heat the oil and melt 15g/½oz of the butter in a frying pan. Make several deep cuts in the duck breast, then cook, skin side down, for 4 minutes. Turn and fry for 4 minutes; season lightly. Place under a hot grill for 4 minutes. Allow to rest for 2 minutes, then slice and keep warm.
2. Meanwhile, melt the remaining butter in a frying pan and cook the pear slices for 8 minutes until golden. Add the almonds and cook for a further 3–5 minutes.
3. Make the mayonnaise: whisk together the egg yolk, mustard, sugar, vinegar, lime rind and juice and a pinch of salt. Slowly pour in the sunflower oil in a steady stream, whisking vigorously until the mayonnaise is thickened. Whisk in the olive oil.
4. Cut the lime in half and scoop out the flesh, then spoon the mayonnaise into the shells and garnish with chives.
5. Toss together the cabbage, watercress, cucumber and onion, then pile on to two serving plates. Spoon over the pear slices and almonds and top with the duck.

Notes