Cherylee Harris joins Adelaide chef Peter Milosevic for a festive cook up on the BBQ. Peter cooks an easy, fat-free and most importantly, stress-free dish that's perfect for Christmas Day - Seared Duck Breast on a Rocket & Pear Salad Recipe.

Duck Breasts (quantity as needed per person) available from Central Market Poultry specialists
Pear (allow half a pear per person)
Rocket (good handful per person)
Premium Quality block or shaved parmesan cheese
Sea Salt
Ground Black Pepper
Premium quality extra virgin Olive Oil

Trim duck fat leaving only skin on top, score skin diagonally
Place on Medium heat BBQ with no oil (duck fat will render on hotplate).
Allow to cook then turn just before skin begins to burn.

Thinly slice pears
Add to Rocket
Add pepper and salt to taste
Add Parmesan Cheese
Mix by hand

Drizzle with olive oil to slightly moisten and mix by hand just before serving.

Turn Duck breast sear other side then remove to cooler part of hotplate and when cooked through remove from BBQ and allow to rest on warmed plate for 10 minutes.
(this is when you cut up pears and mix into salad)

Serve with a nice SA Pinot or Grenache! Enjoy and have a lovely Christmas!