Score skin of duck breasts in a criss cross pattern. Heat frypan and place breasts in, skin side down for about 3 minutes, or until skin is golden brown and fat is rendered out. Then turn and seal other side for 1 minute.
Meanwhile, in a small dish mix marmalade with soy and sesame seeds.
Add the duck and turn to coat.
Roast for 7 minutes in the oven,brushing with glaze every 2 minutes until golden and still a little pink in the middle. Add segments 2 minutes before the end of cooking.
’Rest for 5 minutes, then thickly slice. Serve over the top of green leaves and drizzle over the pan juices.
Can be serve with orange wedges, scattered throught the salad for extra zing.