Duck Breasts With Five-Spice And Honey Peaches

• 1/3 cup honey
• 1 tsp five-spice powder
• 4 None medium peaches, pitted, quartered
• 4 None duck breasts, skin scored
• 1 tbsp red wine vinegar
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1 None shallot, chopped finely
• 3.5 oz snow peas, trimmed, halved
• 3.5 oz baby spinach

1. Heat a large frying pan over medium-high heat. Add honey, five-spice powder and peaches. Cook, stirring, for 5 mins, or until peaches are browned lightly. Remove from pan and cover to keep warm.
2. Wipe pan clean and place over medium heat. Sear duck, skin-side down, for 10 mins, or until browned and crispy. Flip over and cook for 5 mins, or until cooked to your liking. Remove from pan and cover to keep warm.
3. In a large serving bowl, whisk together vinegar, oil, mustard and shallot. Add snow peas and spinach and toss gently to combine.
4. Slice duck thinly. Serve with peaches and salad.

honey, peaches, duck breasts, red wine vinegar, olive oil, mustard, shallot, snow peas, baby spinach

Taken from recipes-plus.com/api/v2.0/recipes/36837 (may not work)