Marinated duck salad with bulghur

Place the bulghur wheat in a bowl and cover with boiling water. Leave to soak for about 30 minutes.

Meanwhile, remove all of the skin and fat from the duck breasts. Put the breasts in a dish and add half of the garlic, chilli powder, cumin and basil, all of the zest and juice of 1 orange, the juice of 1/2 lemon and 1/2 tbsp of the olive oil. Mix well, turning the breasts to coat, then set aside to marinate.

To prepare the kumquats, cut a small slit in each one (do not cut all the way through). Place the kumquats in a saucepan with the juice of 1 orange, the sugar and 175 ml (6 fl oz) of water. Bring to the boil and simmer over a moderate heat, turning the kumquats so that they cook evenly, for 15–20 minutes or until they are just tender and the liquid has reduced by about half. Remove from the heat and leave to cool in the liquid.

Drain the soaked bulghur wheat and return it to the bowl. Add the spring onions, the remaining garlic, chilli powder, cumin, lemon juice and orange juice, 1 tbsp of the remaining olive oil and the coriander. Season to taste.

Heat a ridged cast-iron grill pan or non-stick frying pan. Remove the duck from its marinade and brown on both sides over a high heat. Cook for a further 4–5 minutes, turning the breasts frequently so that they don't stick or burn. The meat will be rosy in colour in the centre (cook a little longer if you prefer it well done). Remove the breasts to a carving board and slice very thinly against the grain.

Arrange the salad leaves and remaining basil on 4 plates and place 4 kumquats on each bed of leaves. Drizzle with the remaining 1/2 tbsp olive oil, the balsamic vinegar and a little of the kumquat cooking liquid. Place a portion of the bulghur wheat salad in the centre of each plate, and arrange the duck slices around it. Scatter on the diced cucumber and tomato, and serve immediately.