Duck breast salad with nectarines and roquefort

Viva 6/2/2013

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Angela Casley

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

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2	Duck breasts
¼ tsp	Cloves
1 tsp	Chinese five spice
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

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.
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.
Drizzle with the honey and place straight into the oven for 8-10 minutes, or until cooked to your liking. Remove and set aside.
In a large bowl, place the nectarines, spring onions, salad greens, herbs and Roquefort. Toss the dressing through.
On a platter, place the salad. Slice the duck breasts on an angle thinly and arrange on the salad.

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