Seed-Crusted Goat's Cheese Ball with Rare Duck Breast and Garden Salad

2 duck breasts

200g soft goat’s cheese

3 tbsp mixed seeds (sesame, poppy, sunflower)

100g baby spinach and rocket leaves

2 radishes, thinly sliced

4 cherry tomatoes, halved

2 eggs, soft boiled (7 minutes)

1 tbsp honey

1 tsp five spice or Chinese five spice

2 tbsp olive oil

1 tbsp red wine vinegar

Salt and pepper

Score the duck skin in a crosshatch pattern and season with five spice, salt and pepper. Place skin-side down in a cold frying pan, bring to medium-high heat and render for 8-10 minutes until the skin is golden and crispy.

Flip the duck and cook for a further 4-5 minutes for medium-rare. Drizzle with honey and rest for 5 minutes before slicing.

While the duck cooks, roll the goat’s cheese into two balls and coat generously in the mixed seeds, pressing them in firmly. Chill until ready to serve.

Soft boil the eggs for 7 minutes, cool under cold water and peel. Halve lengthways.

Make a simple dressing by whisking olive oil and red wine vinegar together, season well.

Arrange the leaves, radishes, tomatoes and egg halves on each plate. Slice the duck breast thinly and fan alongside. Place the seed-coated cheese ball on each plate and drizzle the dressing over the salad.