Heat the oven to 180°C.
Season the duck breasts’ skin with salt and pepper and gently fry over a medium heat until the skin is crispy. Transfer to a baking tray and roast in the oven at 180°C until pink inside, or done to your liking.
Five minutes after removing the duck breasts from the oven, brush with 7.5ml of Knorr Creamy Honey & Mustard Salad Dressing and set aside.
In a small saucepan combine the sugar and water, and simmer over a low heat until the syrup is clear. Tip the pecan nuts into the pan and carefully stir to combine.
Very carefully transfer the nuts to a baking sheet and bake in the oven at 180°C for 10 minutes, or until crisp.
Thinly slice the pears. In a bowl combine the rocket, nuts, pear slices and 30ml Knorr Creamy Honey & Mustard Salad Dressing.
Swipe a spoon of Knorr Creamy Honey & Mustard Salad Dressing onto your plates and arrange the bowl’s contents on top. Add 30g of gorgonzola to each plate.
Slice each duck breast into 4 and add 2 slices to each plate. Crush the ginger biscuits and sprinkle over the salad to serve.