Remove any excess fat from the duck breasts and score the surface using a sharp knife. Heat a ridged griddle pan until hot, then add the duck breasts, skin side down, and cook for 8–10 minutes. Turn them over and cook for a further 5–10 minutes or until cooked to the pinkness desired. Remove from the pan, cover with foil and leave to rest.
Mix together the pears and leaf salad in a bowl. Arrange on serving plates and scatter with the walnut pieces.
Whisk together all the dressing ingredients in a bowl and season to taste. Drizzle over the salad.
Slice the duck breasts and arrange on the salad. Scatter over the pomegranate seeds and serve immediately.