Orange, Chickpea and Crisp-Skinned Duck Salad with Mint

Ingredients

• 4 duck breasts (about 220gm each), skin scored
• 4 oranges, segmented and juice reserved, plus orange wedges to serve
• 2 tbsp extra-virgin olive oil
• ½ garlic clove, finely grated
• 1 tbsp red wine vinegar
• Juice of ½ lemon
• ½ red onion, thinly sliced
• ½ radicchio, coarsely torn
• 600 gm canned chickpeas, drained and rinsed
• 1 cup (loosely packed) mint
• Thinly sliced red birdseye chilli (optional), to serve