Score the skin of the duck breasts in
lines close together. Pat dry with kitchen
paper, then sprinkle with seasoning. Put
in a frying pan, skin-side down, then gently
heat until fat starts to run. Increase heat,
fry for 15 mins, draining off the fat as you
go. Turn over, cook for 5-10 mins on the
other side, depending on how well you
like it cooked. Remove from pan, then put
on a board lined with kitchen paper. Leave
to rest while you prepare the salad.
Halve and stone the apricots, then
cut into thick slices. Cut cucumber into
diagonal slices. Separate the Little Gem
leaves, divide between 4 bowls, then
scatter over the rocket.
Halve, deseed and dice chillies, then
mix with the other dressing ingredients.
Thinly slice the duck and divide between
bowls, with the cucumber and apricots.
Drizzle over the dressing and serve.