1 tbsp lemon juice
1 shallot, finely chopped
200g/7oz baby spinach
1 tbsp tarragon, finely chopped
150g/5oz wild mushrooms
salt and freshly ground black pepper
2 tsp Chinese five-spice powder
4 tbsp clear honey
1 tbsp olive oil
1 tbsp vegetable oil
115g/4oz unsalted butter
4 x 175g/6oz duck breasts, just removed from the fridge