Preheat oven to 180 °C.
Place the orange juice, honey and spices into a pot and reduce on a medium heat until syrupy.
Prick the duck breasts with a fork and season them.
Pan-sear it in a pan until the skin goes golden.
Place the breasts on a baking tray and roast in the oven for about 20 mins.
They must be medium and still a little pink in the middle.
Pan-fry the bacon to crispy.
Let them rest whilst you make the rest of the salad.
Using a peeler, make ribbons by running the peeler lengthways along the cucumber.
Place the lettuce and then the ribbons on a platter.
Cut the duck into thin slices at an angle and arrange over the salad.
Arrange the crispy bacon over the top, breaking it up into rough pieces.
Segment the oranges and scatter over the top.
Cut the spring onions into thin slices at an angle and sprinkle over the top.
Just before serving, chop the mint finely and add to the dressing with a nice big squeeze of the lemon.
Drizzle over the dressing and finally the sesame seeds.
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