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Heat oven to 220C/fan 200C/gas 7. Put a small roasting tin in the oven and let it heat up for a few mins. Season the duck skin and flesh well, then put into the tin, skin-side down, and roast for 10 mins until the skin is golden and crisp and the fat has run out. Leave for 15 mins if you like your duck well cooked through.
Meanwhile, mix 2 tbsp maple syrup with the garlic and chilli paste. Tip the fat out from the pan, turn the duck skin-side up, then roast for another 5 mins, basting with the maple mix once or twice until sticky and glazed and the duck is pink in the middle. Remove and let the duck rest for 5 mins.
Pile the salad and the radishes onto two serving plates. Slice the duck at an angle and nestle into the salad. Stir the rest of the maple syrup and the sherry vinegar into the pan juices, then drizzle over the salad, season and serve straight away.