Duck breast salad with nectarines and roquefort

This is the perfect dish to share, and makes the most of summer's nectarines.

Ingredients

2	Duck breasts (Main)
1 tsp	Chinese five spice
¼ tsp	Cloves
1 to taste	Salt and freshly ground black pepper
2 Tbsp	Runny honey
4	Nectarines, stones removed, quartered
2	Spring onions
1 bag	Salad greens
1 cup	Fresh herbs, left whole
100 g	Roquefort, crumbled

Dressing

3 Tbsp	Olive oil
1 tsp	Dijon mustard
1 Tbsp	Red wine vinegar

Directions

1. Score the duck breast with a sharp knife. Rub in the cloves, five-spice, salt and pepper. Let them sit for 30 minutes at room temperature. Preheat oven to 180C.
2. Heat an ovenproof frying pan to a medium heat. Place the duck breasts skin-down in the pan for 2-3 minutes or until brown and golden, turn and brown the other side.
3. Drizzle with the honey and place straight into the oven for 8-10 minutes, or until cooked to your liking. Remove and set aside.
4. In a large bowl, place the nectarines, spring onions, salad greens, herbs and Roquefort. Toss the dressing through.
5. On a platter, place the salad. Slice the duck breasts on an angle thinly and arrange on the salad.

Dressing

1. Mix 3 Tbsp olive oil, 1tsp Dijon mustard, 1 Tbsp red wine vinegar.