Method

1. Score the skin of the duck with the tip of a sharp knife and remove any sinews. Season well with salt and freshly ground black pepper and add to a warm, rather than hot, frying pan, skin side down. Cook for 4-5 minutes, or until the fat begins to render out of the skin, the turn over and cook on the other side for a further 3-4 minutes. Remove from the pan and set aside to rest. Reserve the pan juices.

2. Make a dressing by mixing together the honey, hazelnut oil, soy sauce, lime juice, orange juice, chopped chilli and freshly peeled and grated ginger.

3. In a dry heated frying pan, toast both the cashew nuts and the pistachios for 2-3 minutes, shaking the pan frequently, or until golden-brown.

4. Place the watermelon into a bowl and add half of the chicory leaves and the watercress. Drizzle over the reserved pan juices from cooking the duck.

5. To serve, pile the watermelon salad onto a serving plate. Thickly slice the duck and arrange on top, then drizzle over the dressing. Serve.