Asian duck salad

Score the top of the fat of the duck breasts and rub in the Chinese five spice and a little salt.
Pan-fry the breasts fat down in a little vegetable oil until they have browned nicely. Fry the other side for 5 minutes.
Remember to keep those pan-juices.
To segment the oranges:
Cut the top and bottoms off and carefully slice away the skin so that there is no pith left on the outside.
Cut out each segment.
Steam the mange tout for 2 minutes.
Grate the ginger and garlic (small) and place in the duck pan. Heat up and add the balsamic, orange juice and brown sugar.
Add the orange segments and toss for 2 minutes.
Arrange each plate with some asian leaves, a few sprigs of coriander and mange tout, slice the duck breasts at an angle and place on top.
Just before serving, pour the warm orange segments over each salad and serve.