Duck & clementine crackers

1 Using a sharp knife, score the duck skin in a diamond pattern; season. Lay the duck, skin-side down, in a cold nonstick frying pan, then put over a low heat. Bring up to a low-medium heat and cook for 15-18 minutes, pressing down occasionally to make sure the skin is touching the pan, until the skin is golden and crisp and the fat has rendered. Turn the breast over and cook for 4-6 minutes, until medium-rare. Transfer to a board to rest for 10 minutes.

2 Meanwhile, peel the clementines and slice 2 x 1cm rounds from each, then cut each slice into 5 to make 20 pieces. Squeeze the juice from the remaining pieces into a bowl. Whisk in the  oil and season. Toss the rocket leaves in the dressing.

3 When the duck has rested, cut it in half lengthways, then thinly slice each half into 10 pieces. To assemble, spread about 1 tsp duck liver on a rye cracker. Top with sliced duck breast and a piece of clementine, then add a single dressed rocket leaf. Repeat with the remaining ingredients and serve straight away.