Lean Pan Seared Duck & Rocket Salad

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook zucchini until tender and charred, 2-4 minutes each side. Transfer to a large bowl, season with salt and pepper and allow to cool slightly.

• Remove label from roast duck breast tray (do not peel or puncture the plastic film). Microwave on high for 3 minutes. Carefully remove plastic film. Using a paper towel, pat duck skin dry then rub with a good pinch of salt. • Wipe out frying pan and return to medium heat with a drizzle of olive oil. Cook duck, skin-side down, until skin is golden brown, 3-5 minutes. Transfer to a plate to rest. • Return frying pan to medium heat with the brown sugar, balsamic vinegar and a splash of water and simmer, until slightly thickened, 1-2 minutes.