1. Preheat oven to 100°C (80°C fan). Heat a non-stick ovenproof frying pan over moderate heat. Place duck skin-side down in pan, and cook until skin is crisp. Turn duck over and place pan in the oven.

2. To make dressing, combine vinegar, wine and lemon juice in a large bowl. Add a good pinch of salt and whisk until salt has dissolved. Add walnut oil gradually, whisking constantly, until the mixture thickens. Check seasoning. Toss in witlof and cabbage and set aside for 30 minutes.

3. Toss pear slices with salad leaves, then divide among plates and scatter with walnuts. Slice duck and arrange over salad.

Recipe Loukie Werle
Photography William Meppem
Styling Kate Nixon