1. Preheat oven to 200°C (395°F). Season duck breasts generously with salt and pepper.
2. Heat a frying pan over medium heat. Place duck breasts skin-side down in ungreased pan. Sear until skin is golden and crisp, about 6 to 8 minutes. Turn breasts over and sear flesh side down for 2 minutes.
3. Transfer the pan to the oven and roast for 6 to 8 minutes until pink. Let duck rest for 5 minutes before slicing.
4. In a small saucepan, combine duck demi-glace, honey, pomelo juice and Chinese clementine juice, honey and rice vinegar.
5. Simmer over medium heat until sauce thickens slightly, about 10 minutes. Taste and adjust seasoning if necessary.
6. In a small bowl, whisk rice vinegar, sugar, sesame oil, soy sauce, mirin and clementine zest until sugar is dissolved.
7. In a large bowl, combine the bok choy leaves, pitahaya slices, Asian pear, and Chinese clementine supremes. Pour the sauce over and mix gently.
8. Sprinkle with toasted sesame seeds just before serving.
9. To serve, slice the duck breasts and arrange on a bed of salad, drizzled with the sauce.

This recipe was developed by Chef Michael Ho, a contestant on season 12 of Les Chefs! Your guests will appreciate the balance between the richness of the duck, the citrus-scented sauce, and the refreshing salad.