Duck salad with orange flavour

Use the duck fins. Remove the tendons using the back of a knife

Heat a frying pan over high heat, add olive oil and fry the duck. It cooks quickly, so once both sides are cooked through, remove it to a tray

Cut the celery into thin strips. It's best to cut it into strips like a katsura peel, then stack them and cut into thin strips

Peel the orange and cut the flesh into wedges. The white inner peel will make the flesh taste unpleasant, so peel it thickly

Cut the orange peel into thin strips, blanch in hot water, then place in ice water

Remove the skin and seed from the avocado and cut into 5mm cubes

[2] Break the duck meat into bite-sized pieces with your hands

Toss the duck, celery, orange zest, avocado, and watercress in a bowl

Add the seasonings (A) and mix well

Serve in bowls and top with Italian parsley, if desired