To caramelize the pear and beetroot, pre-heat the water, then add the star anise, clove, five spices and the lemon. Bring to boil.

Add honey, pear and beetroot. Let it simmer for 45 minutes.

Sear the smoked duck breast with honey until crispy on the skin.

Cut the beet root into cube size. Cut the pear into half.

Place a spoonful of the cubed beetroot first on the serving dish. Next, place the seared smoked duck breast on top of the beetroot, then place the sliced pear on the side.

Drizzle the citrus dressing on the smoked duck breast.

Garnish with micro green before serving.