Take the duck out of the fridge and score the skin on the crown in diagonal lines. Carefully cut down, through the skin, taking care not to cut down to the meat. Stuff the quartered orange, onion, garlic and ginger into the cavity of the duck. Tie the legs together using kitchen twine. Season all over with salt, including underneath the duck, then set aside on a plate at room temperature for 1 hr.

Heat the oven to 200C/180C fan/gas 6. To make the glaze, combine the orange juice, sugar, vinegar, miso, soy sauce, star anise and cinnamon stick in a saucepan. Set over medium heat and stir until it becomes thick and glossy, around 5 mins. Set aside 2 tbsp of it for the salad.

Transfer the duck to a wire rack set over a roasting tin. Brush a layer of the glaze over the skin then put in the oven. Cook the duck, brushing with the glaze every 10 mins, for 1 hr-1hr 20 mins until a temperature probe reads 54C when inserted into the thickest part of the breast. Remove from the oven and set aside to rest.

While the duck rests, tip the chicory, rocket, lambs lettuce and the two segmented oranges into a bowl. Add a splash of orange juice to thin out the reserved glaze and season to taste. Toss with the salad leaves. Tip in the juices from the duck tray as well then toss everything together. Sprinkle the walnuts over the top ,then serve on a large platter with the duck on top. Carve the duck at the table to serve.