Duck carpaccio with a citrus spiced marinade

Due to the surprise success and continuing popularity of the Casa Rosada tasting menu,this year I have decided to extend the repertoire.This particular plate is not so much about the cooking but more about showcasing a dressing or marinade.I have taken some classic flavours that pair up well with duck and created an unctuous marinade with which to anoint a salad.
There are two ways you could go with this one,depending on how much of a purist you are.Carpaccio traditionally is a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced and served mainly as an starter.If you preferred not to use raw meat take cooked duck breasts and slice them finely.If using the classic version
prepare the duck breast by removing the fat and sinew with a sharp knife. Wrap the breast in cling film and place in the freezer.
Remove the breast from the freezer when firm and semi-frozen, about 30 minutes. Using a very sharp knife, slice across the breast into thin slices and fan evenly across 4 plates. Cover each with cling film and store in the fridge until required.

Carpaccio of duck breast
with chinese leaves and rocket
dressed with a spiced citrus marinade

2 raw or cooked duck breasts (see above)
20 ml sesame oil 
20ml extra virgin olive oil 
20ml balsamic vinegar 
tsp ground ginger 
tsp cumin 
tsp liquorice 
1/2 tsp chinese 5 spice 
 tsp of Seville orange zest 
salt and freshly ground pepper 
1 mandarin,segmented and each segment sliced lengthways in half 
4 leaves of chinese cabbage large handful of rocket and/or lambs lettuce
 
Place the duck breast, skin side down, on a board. With a very sharp knife slice very finely and place slices in a dish.

To make the marinade: (can be made the day before) In a bowl stir the the dry spices, salt and pepper into the vinegar and oils.Grate the orange zest and add to the dressing.
Mix well and leave to marinate.
When ready to serve tear up the chinese leaves mix in a small salad bowl with the rocket and dress with the marinade.
Make a pile of dressed leaves in the centre of each serving plate and fan however many duck slices you require around the edge.
spoon or drizzle a little more of the marinade over your composed plate.