1 duck breast
2 mandarin oranges
a few sprigs of watercress
good olive oil
Dipping Sauce
juice from 2 limes
1 large red chilli, finely chopped (you can deseed it if you want it less spicy)
a small handful of mint leaves, julienned
extra virgin olive oil

1. Heat up a non-stick pan over medium-high heat, and add a couple of glugs of oil in.

2. When the oil is hot, lay the duck breast in carefully, skin side down. (You don't need TOO much oil 'cos ducks are generally lazy, good-for-nothing birds and rather fatty.)

3. Turn the ducks over when the skin is crispy, and finish off the cooking to your liking. (I normally do mine about 6-8 minutes on the skin side, and another 3-4 minutes on the other side. This will leave it nice and pink in the middle, but it all obviously depends on the size of your duck breast.)

4. Let the duck rest, covered loosely, on a plate for 10 minutes, then slice thinly.
Peel your oranges and slice them thinly, removing any pips.

5. Make your dipping sauce by whisking the first 3 ingredients together, then add twice the amount of olive oil as there is lime juice. Taste, and adjust seasoning accordingly.

6. To assemble forks, fold a slice of orange, spear it, then wrap a slice of duck around a sprig of watercress, and spear it to secure.

7. Arrange them on a platter with the dipping sauce in a bowl in the middle (like in the picture), grab a fork, dunk it, and dig in!