Preheat the oven to 200°C.
Sear the duck breasts in 15ml olive oil for five minutes and prick the skin.
Brush the duck with a mixture of the remaining olive oil and Chinese five spice.
Blanch the turnips in boiling salted water, drain, and dry.
Roast the duck crowns and turnips for 10 minutes.
Add the olives to the tray and roast for another 5-10 minutes.
Remove the duck, olives, and turnips and let them rest in a warm place.
Brown the chopped shallot in the roasting tray.
Pour off excess fat, add the wine, and reduce by half.
Add the stock to a clean pan with the wine mixture and reduce by two thirds.
Strain the sauce, season, and whisk in the butter.
Combine the sauce with the turnips, olives, duck juices, and chives.
Mix green beans and the second shallot for the salad.
Whisk mustard, vinegar, and oils together to dress the salad.
Carve the duck breasts and serve with the sauce, turnips, and salad.