Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6. Score the skin of the duck breasts with a sharp knife. Pat dry with kitchen paper and season with salt and pepper. Heat a dry ovenproof frying pan, add the duck breasts, skin-side down, and cook over a medium heat for about 8 minutes. As the fat is released, pour it out of the pan and discard, keeping the pan as dry as possible. Once the skin is golden brown, transfer the pan to the preheated oven and cook the duck for about 20 minutes or until cooked through. Remove from the oven, transfer to a plate and leave to rest for at least 20 minutes.
2. Meanwhile, put all the dressing ingredients in a bowl and mix together until well combined. Peel the skin from the duck breasts and discard (reserve any resting juices). Slice the meat and transfer it to a bowl. Add the maple syrup, crushed chillies and smoked paprika. Toss together until well coated and season to taste.
3. Arrange the watercress and pea shoots on a large serving plate. Scatter over the pomegranate seeds, toasted hazelnuts, red onion, basil leaves and the duck. Add any juices from the rested duck to the dressing, mix and drizzle over the salad.