Flying Duck Sald with Roast Peaches and Raspberry Sour Cream

Its raspberry and peach season and I invented a savoury version of Peach Melba in the form of a salad. You probably think I've pushed this concept too far but it was honestly the fastest selling salad from last weeks menu. Give it a go and let me know what you and your guinea pigs think?

1 large whole duck
2 teaspoon sea salt
Cracked black pepper
50ml olive oil
60 peaches
50g sliced almonds
100g watercress washed

RASPBERRY SOUR CREAM:
300ml double cream
100g raspberries
1 lemon
1 teaspoon maple syrup
Pinch of sea salt

METHOD:
Place duck in deep baking tray and pour over 500ml water then drizzle with half the olive oil, half the salt and a good cracking of pepper. Cover tray with foil and bake in oven set at 200oC for 1 hour 30 minutes. In the mean time make sour cream, juice lemon into a bowl and add raspberries, maple and salt, crush together with your hand to make a pulp. Pour in double cream and gently stir together, cover and place in fridge to set.
Cut peaches in half and remove the stone using a teaspoon, lay halved peaches face up on baking tray and drizzle over remaining olive oil, salt and good cracking of pepper. Place peaches in oven with duck and bake for 20 minutes, once cooked put aside and leave to cool.
Warm a small fry pan over medium heat and add almonds, gently stir over heat till they start to turn golden brown then remove from heat and leave to cool.
After duck has cooked for 1 hour 30 minutes remove foil and bake for a further 30 minute. When duck has finished cooking leave to stand and cool for 30 minutes before shredding the meat from carcass.
You can either construct the salad on one large platter or make individual plates. First lay down some watercress followed by tearing peaches over the leaves, drape duck meat over dish. Lastly using a teaspoon drop little bits of sour cream over salad and garnish with toasted almonds.