Roast Duck, Fig and Asparagus Salad

1. Put a large pan of water on to boil, then trip the woody ends of the asparagus. When the water is boiling rapidly, chuck in some salt and then the asparagus. Cook for 2-3mins, drain and refersh under cold running water.
2. Preheat the oven to 109C Gas mark 5. Score the skin side of the duck breasts. Crush half of the peppercords and rub them with some salt over the duck.
3. Place an ovenproof frying pan over a medium heat and when warm (not hot), lay the duck in the pain, skin side down. Cook until the fat has disappeared, carefully spooning off hot fat as you go (this will make the skin crispier).
4. When the has all released turn up heat and cook till the skin until brown and crisp. Transfer to the oven for 5 minutes, until the duck is cooked but still pink. Set aside.
5. Cut the figs into quarters and tear the radicchio into individual leaves. In a small bowl mix, until well-combined, the olive oil, balsamic vinegar, honey and the remaining pink peppercorns.
6. Slice the duck breasts and arrange them on a plate with the asparagus, figs and radicchio. Drizzle with dressing and serve.