Directions

To Prep

1. Heat the oven and an oven tray to 200°C.
2. Dust the duck breasts with salt and pepper on both sides.

To Cook

1. Add the duck, skin-side down to a non stick pan (no oil). Cook from cold for 4 to 5 mins.
2. As the heat rises, the fat will render, making the skin crispy. By now the pan is at a medium to hot temperature.
3. Seal the duck on all sides in the hot pan then place skin-side down on the heated oven tray.
4. Squeeze a little orange juice onto the upturned meat (not the skin) and return the tray and duck breasts to the oven to finish cooking (6 to 8 mins).
5. Prepare the dressing by first combining fish sauce, rice vinegar, orange juice and soy sauce with the palm sugar and mix until sugar is dissolved.
6. Add sesame oil, crushed garlic and grated ginger, mix well, then set aside.
7. In a large bowl, combine coriander, oak leaf lettuce and watercress with onion. Drizzle with dressing and toss well to cover.
8. Combine dragon fruit and orange into the bowl to coat and divide the mixture between two bowls for serving.
9. Remove the duck breast from the oven, place on a cutting board skin-side up and allow to rest for a few mins. The duck is ready when it’s slightly resistant but springy when pressed.
10. While the duck is resting, scoop the contents of one dragon fruit, and blend with a teaspoon of cane sugar on high to make your smoothie. Pour into glasses and serve with fresh mint to garnish.
11. Slice the duck into thick pieces so they remain juicy and serve on top of the dragon fruit, orange, coriander and lettuce mix.
12. Garnish with chopped peanuts and a further drizzle of the dressing. Serve immediately and enjoy.