Season the duck breast with salt and five spice. Place skin side down in a frying pan and start to cook.
Cook for 5 minutes or until the skin is golden brown and crispy, flip over and cook for a further 5 mins. Take out of the pan and leave top rest.
Place the beetroot, orange and walnuts in a bowl. Season, add the vinegar, oil and sugar. Remove the duck skin and cut into strips and reserve. Dice the duck meat and add to the bowl.
Lay the chicory leaves on a plate and carefully spoon the duck and beetroot mixture into each one. Top with the shredded duck skin and finish with the mint.