Duck and pear salad

Method

1. Make 6 slashes in the skin of the duck breasts and season with the Chinese five-spice.
2. Dry-fry in a frying pan over a low heat for 6-8 minutes each side, until cooked through. Pour off the fat, rest, then slice.
3. Add the honey and balsamic vinegar to the pan and warm through. Drizzle over the pears, some salad leaves and the sliced duck.