Warm Salad of Peppered Duck, Ash Brie and Fig with Balsamic Honey

Remove brie from the refrigerator one hour before serving and cut into thin slices. Shake honey, balsamic vinegar and olive oil together in a jar to make a dressing. Season duck fillets well with salt and pepper and place skin side down in a cold heavy-based roasting dish. Cook over medium heat for 8-10 minutes until skin is crisp and golden brown, spooning off excess fat as required. Turn over and roast at 200°C for 5-10 minutes until meat is springy to the touch. Allow to rest for 10 minutes before carving into slices. Meanwhile, sprinkle the cut surface of the figs with salt and sugar and cook, cut surface down, in an oiled pan for 3-5 minutes until caramelized. Toss rocket with a little dressing. Arrange rocket, figs, brie and duck slices onto serving plates. Drizzle with dressing and sprinkle with pine nuts and ground pepper.