Heat a skillet or frying pan to hot and sear the duck breasts for a minute or so on each side, season and place in the preheated oven skin side up for about 15 minutes (or longer if you prefer it more well done).
Mix the honey, 1tbsp of the olive oil and the fennel seeds and pour over the pear slices in a baking tray giving them a little mix. Add this to the oven after 5 minutes of cooking.
After another 5 minutes add the walnuts to the pears and mix again. Return to the oven for 5 minutes more.
Meanwhile drizzle the remaining olive oil, orange zest and juice over the kale in a serving bowl and give it all a good scrunch with your hands.
Add the cheese, pear and walnut mixture and give a little toss through.
When the duck is cooked to your liking, remove from the oven and rest for a few minutes before slicing and dropping into the salad.