Duck and Pear Salad with Mango Chutney Dressing

This is a perfect salad for an important luncheon or a cool main course on a hot summer night. We prefer medium-rare duck, roasted at 450°F for 15 minutes and at 375°F for another 20 to 30 minutes. If you prefer duck well done, cook longer, until tender, to your taste. Use wild rice if you can—it makes a spectacular salad—or mix wild and brown rices.