Season duck breasts on both sides with sea salt and fresh black pepper. Rub 1/2 teaspoon of five spice powder into the underside of each breast.
Place the duck breasts skin side down in a cold dry frying pan and cook over a medium heat for about 6 minutes until the skin has browned and they have released a lot of fat.
During cooking tilt the pan and spoon excess fat into a container. (Reserve for roasting potatoes)
Using tongs turn over and allow to cook on the other side for 4 minutes or until desired doness. Transfer to a plate and allow to rest for 10 minutes.
Meanwhile, prepare the salad and dressing by cut the peel and pith off the orange and segmenting.
Place orange segments into a bowl and reserve the leftover to squeeze into dressing. Add the salad leaves to the bowl and set aside.
Squeeze orange and lime juice into a small bowl. Place grated ginger to a paper kitchen towel, gather up the corners and squeeze the now formed ball of ginger to release it's juice into the bowl containing citrus juices.
Add sugar, oils salt and chopped chilli and whisk to combine.
When duck has rested slice diagonally into thick slices. Arrange on serving plates.
Add a tablespoon of dressing to the salad and toss. Adding more if required. Pile high in the centre of the serving plates and scatter with sesame seeds.