Julienne the Carrot and Cucumber (each to 1 cupful), the Radish (to ½ cupful) and the whole unpeeled Nashi. Set each aside.

Make up the dressing, using a small pot, bring the vinegar and sugar to the boil to dissolve the sugar. Set aside with the remaining garnish ingredients.

Put Sesame seeds into a small pan and on low heat stir slowly until roasted golden brown then, remove and set aside with the remaining garnish ingredients.

Assemble the salad

Place the julienned duck, salad vegetables and the Nashi in a mixing bowl. Add the dressing, tossing ingredients to combine well.

Transfer to a serving plate adding 2-3 tablespoons of the duck juice over the salad.

Add the garnish sprinkling the top of the salad with the roasted sesame seeds to serve.