Honey-roast duck breast

Method

1. For the duck: score the skin of the duck breasts with the tip of a very sharp knife. (Placing the breasts in the freezer for a short time beforehand will make the task easier.)

2. Season the duck breasts with salt and freshly ground black pepper. Heat the oil in a frying pan and fry the duck breasts skin-side down for 3-4 minutes, or until the skin is golden-brown and crisp. Turn the duck breast over and cook for a further 3-4 minutes, or until the duck is cooked to your liking.

3. Remove the duck from the pan and set aside to rest on a warm plate. Mix the five spice together with the honey, then brush the mixture over the duck skin.

4. For the wild mushrooms and peas: heat 30g of the butter in a pan and fry the shallots with a pinch of salt for 3-4 minutes, or until softened. Add the wild mushrooms and a dash of lemon juice, then cover the pan with a lid and cook for 1-2 minutes.

5. Add the water and chicken stock, bring to the boil and add the peas. Cook for 2-3 minutes, or until the peas are tender. Whisk the remaining butter into the peas and season, to taste, with salt and freshly ground black pepper. Stir in the chopped mint.

6. To serve, wilt the spinach in a pan in a little butter or olive oil and season with salt and freshly ground black pepper. Pile onto the middle of each plate. Slice each duck breast in half lengthways, then arrange on top of the spinach. Spoon the mushroom and pea mixture around the plate and serve.