Beans, peas and hazelnuts with duck

Preheat oven to 200°C. Heat a large frying pan over high heat. Season the duck well with salt and pepper. Cook for 2 minutes each side or until golden and the skin is crisp. Transfer to an oven tray, roast in preheated oven for 5 minutes for medium or until cooked to your liking. Remove from oven and cover with foil. Set aside for 5 minutes to rest.

Meanwhile, cook the green and flat beans, sugar snap peas and peas in a large saucepan of salted boiling water for 1-2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.

Combine the oil, vinegar and mustard in a jug and whisk until well combined. Season with salt and pepper.

Combine bean mixture, hazelnuts and watercress in a large bowl. Drizzle with dressing and gently toss to combine. Spoon among serving plates. Thickly slice the duck breasts and place on top of the salad. Serve immediately.