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In a medium saucepan, combine apples, vinegar, 3/4 cup water, sugar, lemon zest, cinnamon and star anise. Bring to a boil then reduce heat and simmer for about 8 mins, until apples are tender. Drain then cut each apple in half lengthwise. Refrigerate for 20 mins. Rub duck with salt, pepper and ginger. Prick skin with a fork several times. Oil a large frying pan and place over medium heat. Cook duck, skin-side down, for 8 mins, or until crisp. Flip duck over and cook for 5 mins, or until cooked to your liking. Cover duck loosely and let rest for 5 mins. Slice thinly. Meanwhile, melt butter in a medium frying pan over medium-high heat. Cook apples, turning occasionally, until caramelized. Distribute spinach and onion between 4 serving plates. Top with duck, apple and nuts. Whisk together ingredients for sweet mustard dressing then drizzle over salad to serve.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
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