Step 1

Place spices, peppercorns and 1 teaspoon salt in a non-stick frypan over low heat. Cook, stirring, for 1-2 minutes until fragrant. Transfer to a mortar and pestle and crush to a fine powder, then rub onto the duck. Cover and chill for at least 2 hours.

Step 2

Remove duck from fridge 30 minutes before cooking. Heat a non-stick pan over medium heat. Cook duck, skin-side down, for 6 minutes or until fat has rendered and skin is crisp. Turn and cook for a further 2 minutes or until browned. Transfer to a plate and set aside.

Step 3

Remove all but 1 tablespoon duck fat from the pan. Add orange juice, wine, vinegar, star anise and sugar. Bring to the boil, then reduce heat to medium-low and simmer for 12-14 minutes until reduced by half. Reduce heat to low, then return duck to the pan and cook, turning, for 5 minutes for medium-rare or until cooked to your liking. Remove duck from the pan and rest, loosely covered with foil, for 5 minutes. Strain sauce, season and keep warm.

Step 4

Meanwhile, for the salad, arrange fennel and orange on a plate. Whisk vinegar and oil together and season, then drizzle over salad. Scatter with fennel fronds and nuts.

Step 5

Slice the duck breast and serve with the warm sauce and salad.