3 tbsp extra virgin olive oil
1 tbsp sherry vinegar
50g smoked duck
In a large bowl, mix together 3 tbsp extra virgin olive oil and 1 tbsp sherry vinegar with some seasoning.
Cut 4 peaches into quarters and griddle for 2-3 mins each side until charred and slightly caramelised. Toss 100g watercress with the dressing, then divide between bowls. Top with the peaches and 50g smoked duck.