Step 1: Pre heat a fan forced oven to 190°C.

Step 2: Bring the duck to room temperature and pat dry with a paper towel. Season inside and out with salt. Place the duck on a roasting tray and cook for forty minutes.

Step 3: Meanwhile to make the glaze, combine the extra virgin olive oil and Fig Vino Cotto in a small bowl.

Step 4: Brush the glaze over the duck and then return the duck to the oven for another ten minutes until golden and the skin slightly burnished from the glaze. Remove from the oven to rest for twenty minutes.

Step 5: Wash the leaves from the lettuce hearts,  spin dry and place on a serving platter.

Step 6: Cut the cucumber in half lengthways and use a small spoon to remove the seeds. Cut into small strips and place in a medium sized mixing bowl.

Step 7: Roughly tear the mint into the same bowl as the cucumber and add the miso cress.

Step 8: To cut up the duck, remove each breast off the bone and slice cross ways into approximately half a centimetre thick slices, then cut away the legs and pull the meat from the bone and slice, removing any cartilage and grizzle.

Step 9: Gently mix the duck into the bowl with cucumber, mint and cress. Drizzle over the remaining Extra Virgin Olive Oil and Fig Vino Cotto. Season with sea salt and pepper to taste.

Step 10: Place the duck mixture into the lettuce cups prepared earlier. Garnish with torn mint leaves , thinly sliced spring onions and the remaining miso cress to serve.