GET READY: ingredients out • large skillet • food processor, bowl blade •

GET SET: pre-heat oven to 350 °F (180 °C) • skim read instructions before you begin •

GO! :: Instructions

1. For The Duck: score the skin of the duck well, 1cm a part - diagonally across the breast one way, and diagonally again as a criss-cross - to get crispy skin. 
2. Season both sides of the duck breasts with salt and pepper. Rub the orange zest into the skin of the duck well. 
3. Add the duck skin side down to a cold skillet, it will allow the fat to render without overcooking the duck. Fire up the hob to high, fry for 5 mins, then flip them over to seal, and add straight to into the oven to bake for 7 mins - this will cook them medium-rare. 
4. For The Dressing: add the dressing ingredients to your food processor and whiz together, you might need to scrape the sides down a couple of times.
5. For The Salad: halve the cherry tomatoes, finely slice the radish and chop the mint. To a large bowl, add all salad ingredients and the dressing and mix together. 
6. To Serve: remove the duck from the oven and slice (if you have time, it’s always best to let the meat rest & keep warm for 5 mins before slicing). Divide the salad amongst 4 dishes, top with the sliced duck and drizzle over the duck fat from the pan. Enjoy!