Method

The best way to cook a duck breast is, remove it from the packaging & pat the skin dry with kitchen paper the score in a criss-cross patten with a very sharp knife, then place on a plate & put in the fridge for as long as you can up to 24 hours.

Pre-heat oven to 180°C fan.

To cook, season the meat both sides with a sprinkle of salt & pepper, place duck in a cold dry oven proof pan or frying pan skin side down, turn on the heat to low to med & cook for 10 mins, remove any excess fat, then place on the oven for 6 min for pink 12 min for well done, remove & rest on a chopping board.

Make the dressing by either putting all the dressing ingredients into a clean jam jar & shaking it, or whisking together in a bowl.

In a clean dry frying pan over a med heat add pine nut & toast for 3 to 4 mins tossing & moving the pan to toast all over.

Place lettuce, orange segments & shallot in a bowl, add most of the dressing & mix together, then arrange in the centre of the serving plates, cut duck into thin slices & lay over the lettuce/ orange & garnish with nuts & cress.