Duck breast, avocado and bean salad with plum and ginger dressing recipe For the salad 2 avocados 10 radishes, ideally French breakfast 2 large Gressingham duck breasts 150g (5½oz) green beans, topped but not tailed (or sugar snap peas, or a mixture of the two) 125g (4½oz) baby spinach 2 tbsp black sesame seeds Make the dressing by whisking everything together and adding black pepper. The plum paste won't completely blend in; there will still be pale pink pieces. Taste for a balance of sweet and tart. Halve, stone and slice the avocados, then season and dress with some of the vinaigrette. Wash the radishes, snip off the tails and slice lengthways, thinly. Season the duck. Heat a sauté pan and brown it skin-side down, cooking the meat in its own fat. Don't burn the fat. Quickly brown the other side, then put in a roasting-tin, skin-side up, and cook for five minutes in the oven at 220°C/425°F/gas mark 7. Check the meat is done by slicing into the centre; it should be pink, like rare steak. Cover with foil and rest for three to four minutes. While the duck is cooking steam or boil the green beans until tender, then rinse in cold water. Slice the duck and season it, then combine it with all the other ingredients (except the sesame seeds) and the dressing. Toss and place on a platter or divide between four plates. Sprinkle the sesame seeds on top and serve.