Warm salad of pan-fried duck with clementines | Sainsbury`s Magazine

Ingredients

• 300g small floury potatoes, such as King Edwards, peeled
• 15g butter
• 1 tbsp olive oil
• 2 x 250g packs Gressingham duck breast portions
• 1 x 80g pack watercress
• 6 easy peelers, split into segments
• 1 tbsp chopped chives, optional
• 1 small echalion shallot, very finely sliced
• 2 tbsp sherry vinegar
• 1⁄2 tsp maple syrup
• 2 tsp walnut oil
• 2 tbsp extra-virgin olive oil
• 1 small garlic clove, crushed