Firstly marinate your duck breasts: zest both of the oranges and rub the duck breasts in the orange zest and cinnamon. Grind salt over them and leave to the side. Ideally you would want to leave them overnight or for a few hours in the fridge to absorb the juices.
Heat a pan to a medium -high heat. Place each breast skin side down and let this cook for 15-20 minutes (depending on how rare you like your meat) rotating every 5 minutes or so until it is cooked evenly.
Cut the orange into cm slices and heat a griddle pan with 1 tbsp of coconut oil, grill the oranges for a few minutes on each side until grill marks appear then leave to the side.
Halve the cherry tomatoes and thinly slice the spring onion. Using a peeler, peel the courgette into ribbon and place in a bowl with the tomatoes and spring onion.
Whisk the mustard, oil and vinegar together with a pinch of salt to make the dressing and poor this over the salad.
Plate everything together and enjoy this delicious dish.