Put the skillet on a low to medium heat
Score the duck breast well
Dab the duck breast with a paper towel to remove any excess moisture and season with the salt and pepper on the skin side
place the duck breast in the skillet skin side down and cook for 15-20 minutes
While the duck breast is cooking prepare the rest of the salad
Chop the onion into small pieces and place in a bowl
Chop the gherkins into similar sized pieces and add to the onion along with a little bit of vinegar from the gherkin jar
Turn up the heat on the duck and cook for a further 5-10 minutes
Once the duck skin is crispy then turn over the duck and for 5-10 minutes depending on how well done you like your duck
Once cooked to your liking remove from the heat and allow to rest for 5 minutes
While the duck is resting then assemble your salad, starting with the salad leaves, then the beetroot, followed by the onions and gherkins and finally the sweetcorn
Slice your duck, ideally with a slight angle for nice presentation
Lay out the slices of duck breast across the middle of the salad and enjoy
