- Heat the oven and an oven tray to 200°C.
- Dust the duck breasts with salt and pepper on both sides.
- Add the duck, skin-side down to a non stick pan (no oil). Cook from cold for 4 to 5 mins.
- As the heat rises, the fat will render, making the skin crispy. By now the pan is at a medium to hot temperature.
- Seal the duck on all sides in the hot pan then place skin-side down on the heated oven tray.
- 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).
- 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.
- Add sesame oil, crushed garlic and grated ginger, mix well, then set aside.
- In a large bowl, combine coriander, oak leaf lettuce and watercress with onion. Drizzle with dressing and toss well to cover.
- Combine dragon fruit and orange into the bowl to coat and divide the mixture between two bowls for serving.
- 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.
- 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.
- Slice the duck into thick pieces so they remain juicy and serve on top of the dragon fruit, orange, coriander and lettuce mix.
- Garnish with chopped peanuts and a further drizzle of the dressing. Serve immediately and enjoy.