- 1 duck breast, fat trimmed and skin scored
- 2 large handfuls spinach
- ½ orange, peeled, segmented and chopped
- ½ shallot, sliced into rings
- 1 tsp sesame oil
- ½ orange, juice only
- splash soy sauce
- 1 red chilli, finely sliced
- Preheat the oven to 200C/400F/Gas 6.
- Place a frying pan over a medium heat. Once hot, place the duck breast skin-side down into the pan. Cook for five minutes, until the skin is browned and crisp.
- Drain some of the fat released from the duck and then turn the breast over and cook for a further three minutes, until the flesh has browned and then transfer into the oven to roast for ten minutes, or until cooked through.
- Meanwhile place the salad ingredients into a large bowl and mix well.
- To serve, slice the duck breast and place onto the salad.