Warm duck salad with walnut & orange dressing - Good Food Middle East

Ingredients

• 4 duck breasts
• 4 medium potatoes, peeled and diced
• 16 walnuts halves
• 250g vaccum-packed beetroot (with vinegar)
• 100g bag watercress, large stems removed
• 4 spring onions, thinly sliced
• 1 head chicory, separated into leaves, the core sliced
• 3 small oranges, peeled and sliced
• 4 tbsp walnut oil
• 4 tsp red wine vinegar
• 1 tbsp chunky marmalade