Wild Duck, Orange & Water Cress Salad

Salad:

• 1 Wild duck breast, skin on
• salt and pepper
• 1 bunch of watercress
• 2 oranges, cut in to segments,
• pith removed

Dressing:

• 3 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon wholegrain mustard
• 1 tablespoon white balsamic vinegar

Method:

1. Preheat oven to 180 degree celcius
2. Score skin of duck breast and season with salt and pepper.
3. In a medium-hot ovenproof frying pan, fry duck skin side down for 3-4 minutes to render out fat. Turn and fry for another 2 minutes. Then transfer to preheated oven for 6-7 minutes until cooked to medium. 
4. Take out and rest for 5 minutes. 
5. Slice thinly.
6. Place watercress in a bowl with orange segments.
7. Whisk together all the dressing ingredients.  Drizzle over watercress and orange segments.
8. Add slices of duck to salad and serve.