Roasted Duck with Caramelised Pear, Filo Crisp & Spinach Salad

This dish somehow manages to be rich, festive and full of seasonal flavour, while also offering a lighter alternative to a traditional roast. Juicy duck is paired with sweet, caramelised pears, earthy greens, and a bright berry sauce that cuts through the richness. Layers of filo pastry add a delightful textural finish to the dish.

How long will it take?

2 ½ hours

What’s the serving size?

Serves 6

What do I need?

For the Duck

1 whole duck, approximately 2.2kg
Salt
Freshly ground black pepper
1 tsp Chinese Five Spice
1 orange, cut into quarters
3 sprigs thyme or rosemary

For the Caramelised Pears

3 firm pears, peeled, cored and sliced
1 tbsp unsalted butter
2 tsp brown sugar
Pinch of salt

For the Berry Sauce

1 ½ cups mixed berries (fresh or frozen)
2 tbsp balsamic vinegar
2 tbsp honey
Zest of 1 lemon
2 tbsp water
Pinch of salt

For the Filo Crisp

4 sheets filo pastry
2 tbsp melted butter
Sea salt

To serve

3 cups baby spinach

How do I make it?

Preheat oven to 180C.
Pat duck dry with paper towel. Prick the skin all over with a skewer but avoid piercing the meat.
Season the duck inside and out with salt, pepper, and Chinese Five Spice. Place orange quarters and thyme or rosemary inside the cavity of the duck.
Put duck on a rack in a roasting ray. Cook for 1 ¾ - 2 hours, or until juices run clear and skin is a deep golden colour. Baste occasionally during cooking with rendered fat.
Rest uncovered for 15 minutes before carving.
While the duck is resting, heat butter for pears in a frying pan over medium heat. Add pears, sugar and salt and cook, turning occasionally, until golden and tender, about 7 minutes. Set aside.
Make the Berry Sauce by combining berries, balsamic vinegar, honey, lemon zest, and water in a saucepan. Simmer gently for 10 minutes, mashing some of the berries for texture. Season with a pinch of salt.
Preheat oven to 200C. Brush filo pastry sheets with melted butter and cut each sheet into 4 pieces. Place pastry on a lined baking tray and bake for 5 minutes or until crisp. Sprinkle with sea salt.
To serve, arrange spinach on plates, top with pears, sliced or pulled roast duck, filo, another layer of spinach, duck, and pears.
Drizzle with Berry Sauce and serve.

TOP TIPS

Get ahead by preparing the duck the day before serving. Prick the skin, season with salt, pepper, and Five Spice, then refrigerate uncovered for up to 24 hours as this will dry the skin and make it extra crispy.
Place the duck on a wire rack over a tray in the fridge to allow the air to circulate around the duck.
The pears can also be prepared in advance and stored in an airtight container in the fridge. Gently reheat them in a saucepan with a splash of water before serving.
You can make the Berry Sauce 3 days before serving and refrigerate it in a sealed container. Reheat gently on the stove, adding a little water if it has thickened too much.