2 duck breasts ¼ tsp ground cloves 1 tsp Chinese five-spice Salt and freshly ground pepper 2 Tbsp runny honey 4 nectarines, stone removed, and quartered 2 spring onions Bag of salad greens, plus herbs such as mint, coriander, chives, basil 100g Roquefort cheese, crumbled 150-200g noodles ofyour choice, cooked according to packet instructions Flaked almonds, lightly toasted, to serve 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.
3. 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.
4. Drizzle with the honey and place straight into the oven for 8-10 minutes, or until cooked to your liking. Remove and set aside.
5. Mix all dressing ingredients together. In a large bowl, place the nectarines, spring onions, salad greens, herbs, noodles and Roquefort. Toss the dressing through.
6. On a platter, place the salad. Slice the duck breasts on an angle thinly and arrange on the salad with toasted almond slices.
