Quick, warm duck salad with poached egg

Method

1. Heat a non-stick frying pan over a high heat. Add the duck fillets and cook for 5 minutes, turning occasionally, until browned but still a little pink inside. Set aside.
2. Meanwhile, microwave the fresh peas and runner beans according to the pack instructions. Set aside.
3. Heat a small pan of water until just simmering, swirl the water and crack in the eggs. Poach for 3-4 minutes and drain on kitchen paper.
4. To assemble, divide the salad between 2 plates, scatter with the warm peas and beans, cherry tomatoes and the duck.
5. Drizzle over some salad dressing of your choice and top each with a poached egg. Serve with crusty bread, if you like.