Score the skin of the duck breasts and season.

Heat a non-stick frying pan over a high heat, add the duck, skin-side down, and cook for 4 mins or until the skin is crisp.

Turn over and quickly brown the underside, then transfer to a baking tray.

2)Mix the dressing ingredients together and spoon all but 2 tbsp of it over the duck.

Roast the duck for 10 mins for pink, longer if you prefer.

Remove from the oven and allow to rest for 4 mins, then slice into strips.

3 Toss together the salad, tomatoes, spring onions and duck slices.

Drizzle over the remaining dressing and serve.