Remove skin and fat from duckling. Place duckling or chicken breast halves on the unheated rack of a broiler pan. Broil 4 to 5 minutes from the heat for 10 to 12 minutes or until an instant-read thermometer inserted in duck registers 155 degree F, turning once (broil chicken for 12 to 15 minutes or until thermometer registers 170 degree F, turning once). Cool about 15 minutes; cut duckling or chicken into thin, bite-size pieces. Set aside.

Meanwhile, prepare Honey-Peach Salad Dressing. Roll cheese in pecans until coated. Slice cheese into 8 slices.

To serve, divide salad greens among 4 dinner plates or bowls. Arrange duck or chicken, Asian pears, kiwi and cheese on top of the greens. Serve dressing with salads. Makes 4 main-dish servings.

In a small food processor or blender, combine 3 tablespoons honey; 3 tablespoons peach nectar, pear nectar or peach liqueur; 1 tablespoon lemon juice; 1 clove garlic; 1/4 teaspoon sea salt or salt; and 1/4 teaspoon ground black pepper. Cover and process or blend until smooth. With processor or blender running, gradually add 1/3 cup olive oil and process or blend until combined. Serve immediately or cover and store in refrigerator for up to 1 week. Stir just before serving. Makes about 3/4 cup.