1. Score the duck breast with a sharp knife. Rub in the cloves, five-spice, salt and pepper. Let them sit for 30 minutes at room temperature. Preheat oven to 180C.
2. Heat an ovenproof frying pan to a medium heat. Place the duck breasts skin-down in the pan for 2-3 minutes or until brown and golden, turn and brown the other side.
3. Drizzle with the honey and place straight into the oven for 8-10 minutes, or until cooked to your liking. Remove and set aside.
4. In a large bowl, place the nectarines, spring onions, salad greens, herbs and Roquefort. Toss the dressing through.
5. On a platter, place the salad. Slice the duck breasts on an angle thinly and arrange on the salad.

Dressing

1.  Mix 3 Tbsp olive oil, 1tsp Dijon mustard, 1 Tbsp red wine vinegar.