1.Remove excess fat from duck breasts and rub with combined chilli and salt. Prick duck skins with fork several times. Cook duck, skin-side down, in a heated oiled medium frying pan for about 8 minutes or until crisp. Turn duck and cook about 5 minutes or until cooked as desired. Cover and stand 5 minutes, then slice thinly.
2.In the same cleaned pan, combine juice, vinegar, mustard and honey. Simmer, uncovered, about 2 minutes or until sauce is reduced by half.
3.Combine remaining ingredients in a medium bowl and divide among serving plates. Top salad with duck; drizzle with orange sauce.