Instructions: Heat a heavy based frying pan until very hot.

Using a sharp knife score the skin of the duck breasts then place in the hot frying pan skin side down and without added fat.

Cook for 2 minutes then turn and cook for a further 2 minutes.

Place on a baking tray in a preheated oven (220C/425F/Gas Mark 7) and continue cooking for a further 12-15 minutes depending on the thickness.

Leave to rest for about 10 minutes.

Meanwhile place the radicchio and rocket leaves in a large salad bowl (or assemble on 4 individual plates.)

Mix the oil and orange juice with salt and pepper pour over and toss well.

Peel the orange and cut into thin segments removing any pips.

Once the duck has rested cut each breast mto 5 or 6 slices and place on top of the salad. Top with the orange segments and serve at once.

Serves 4

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