Instructions: Score the skin of the duck breasts in diamonds (about 1cm across) cutting down about halfway through the layer of fat under the skin.

Combine the spices and the pepper then gently massage the mixture into the slits.

Arrange the duck in a single layer in a shallow dish and leave to marinate for 2 hours at room temperature or leave overnight in the fridge (remove from the fridge 1 hour before cooking to return to room temperature).

Arrange the duck breasts skin side down in a lightly oiled heavy saute pan or frying pan (ideally non stick) and cook over the lowest possible heat (use a heat diffuser if you have one) for about 10 min or until little beads of blood appear on the upper flesh side if you want your duck rare now is the time to turn it over but leave it for another 2 min if you want it slightly more cooked but faintly pink in the middle.

Cook the breasts flesh side down over a medium heat for a further 2 min or until thoroughly sealed and brown.

Leave to cool to room temperature and thinly slice across.

Whisk the dressing ingredients in a large bowl.

Add the duck peaches and watercress then toss gently but thoroughly to combine.

Divide among 6 plates or soup dishes and serve at room temperature.

Serves 6

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