Start the duck breasts in a cold pan and heat up rendering the fat.
The skin will crisp up and become golden.
To make the basting sauce, heat the orange juice with Maggi Original Worcestershire Sauce Lazenby and season to taste with salt, pepper and paprika.
For the salad, cube the butternut and apple and saute off in a hot pan.
Mix through with the segmented lemon and orange and watercress.
Once the duck is cooked, crispy on the outside and pink in the centre, allow it to rest, slice and serve with the butternut and apple citrus salad.
Recipe reprinted with permission of Nestlé® Professional