Warm Duck, Apple And Walnut Salad

• 2 None apples, unpeeled, quartered, cored
• 3/4 cup cider vinegar
• 1 tbsp light brown sugar
• 2 (2 inch) strips lemon zest
• 1 None cinnamon stick
• 1 None star anise
• 4 None duck breast fillets (1 1/4 lb), skin-on, trimmed
• 1 tsp sea salt flakes
• 1 tsp ground Sichuan peppercorn
• 1/4 tsp ground ginger
• 3 tbsp butter, chopped
• 3 oz baby spinach
• 4 None spring onions, cut into 1 inch pieces
• 1/4 cup coarsely chopped walnuts
• None None Sweet Mustard Dressing
• 2 tbsp rice vinegar
• 1 tbsp olive oil
• 2 tsp mirin
• 1 tsp Dijon mustard

1. In a medium saucepan, combine apples, vinegar, 3/4 cup water, sugar, lemon zest, cinnamon and star anise. Bring to a boil then reduce heat and simmer for about 8 mins, until apples are tender. Drain then cut each apple in half lengthwise. Refrigerate for 20 mins.
2. Rub duck with salt, pepper and ginger. Prick skin with a fork several times. Oil a large frying pan and place over medium heat. Cook duck, skin-side down, for 8 mins, or until crisp. Flip duck over and cook for 5 mins, or until cooked to your liking. Cover duck loosely and let rest for 5 mins. Slice thinly.
3. Meanwhile, melt butter in a medium frying pan over medium-high heat. Cook apples, turning occasionally, until caramelized.
4. Distribute spinach and onion between 4 serving plates. Top with duck, apple and nuts. Whisk together ingredients for sweet mustard dressing then drizzle over salad to serve.

apples, cider vinegar, brown sugar, lemon zest, cinnamon stick, anise, duck breast, salt, ground sichuan peppercorn, ground ginger, butter, baby spinach, spring onions, walnuts, sweet mustard dressing, rice vinegar, olive oil, mirin, mustard

Taken from recipes-plus.com/api/v2.0/recipes/37485 (may not work)