Make 4 slashes in the skin of the duck breasts and season with salt and Chinese five-spice.

Heat a non-stick frying pan over a low heat and cook breasts (skin side down first) for 6-8 minutes each side, until cooked through. Pour off fat.

Rest breasts for 3-4 minutes, and then slice.

Arrange salad leaves, peach and duck on a platter.

Add honey and balsamic vinegar to drained frying pan to warm through, and then drizzle over salad.