1. Preheat oven to 180°C (160°C fan).

2. Brush 2 teaspoons of oil onto duck breast skin. Combine salt, fennel, coriander and peppercorns in a mortar and crush coarsely. Rub into the oiled duck-breast skin. Heat a non-stick, oven-proof frying pan over moderately high heat. Add duck, skin side down, and cook for 5 minutes, or until brown and crisp. Turn over and cook for a further 1 minute. Place the pan in the oven and roast for 10 minutes. Remove pan from oven, transfer duck to a heated plate and tent loosely with foil. Stand for 10 minutes.

3. Meanwhile, heat extra oil in a non-stick frying pan, add fennel and sauté for about 10 minutes, or until crisp-tender. Season with salt and pepper and keep warm.

4. To make dressing, combine vinegar in a bowl with a good pinch of salt and whisk until salt has dissolved. Add oil slowly, until mixture has thickened. Stir in red onion, check seasoning and set aside.

5 To serve, toss watercress with dressing. Arrange watercress, fennel, orange segments and walnuts on plates. Slice duck thinly and fan out on top.

Recipe Loukie Werle
Photography William Meppem
Styling Kate Nixon