Preheat the oven to 180c.
Prepare the duck breast. Remove all sinew with a small knife and trim off any excess fat. Score the skin to allow the fat to render when cooking.
Wash the fennel and the salad leaves. Prepare the fennel by cutting in half and removing the tough core. Now slice finely on a mandolin.
Toast the pine nuts in the oven for 10 minutes or until golden brown.
Remove the skin from the oranges with a sharp knife making sure to remove all the white pith. Remove the segments from one orange, by cutting close to both sides of the segment next to the membrane. Squeeze the juice from the second orange and keep to one side. Add the seeds from the passion fruits.
Season both sides of the duck breast with salt and cook skin side down in a frying pan on a medium heat until the skin is crispy and golden brown. Drain off the fat as it melts. To finish cooking the duck breast turn it over onto the flesh side, brown the flesh and cook until it is firm to touch. Allow the duck to rest for 5 minutes and then slice very finely. Season each slice with salt and pepper before serving.
Dress your salad leaves and fennel with olive oil and the juice from the orange and add salt and pepper to taste.
Serve the salad on a plate with the sliced duck breast on top and orange segments dotted around the outside. Drizzle on any remaining dressing and serve.
«Do not add any oil or grease to the pan when cooking the duck - the breasts will render their own fat which will provide more than enough!»