Using a sharp knife, score the duck breasts two or three times through the skin, taking care not to cut into the flesh. Rub 1 scant tsp garam masala into each duck breast, then season with salt.

Heat a large frying pan over medium heat. Add the duck breasts, skin-side down, and cook for 5-6 minutes or until most of the fat has rendered and the skin is crisp. Turn and cook for another 3 minutes, then remove from the pan and stand, uncovered, in a warm place to rest for 10 minutes.

Meanwhile, for the tomato vinaigrette, heat 1 tbsp olive oil in a frying pan over low heat. Add the shallot and garlic and stir for 4-5 minutes or until soft. Add the cherry tomatoes, then reduce the heat to low and simmer for 10 minutes or until the tomatoes are soft and falling apart. Stir in the vinegar and remaining olive oil, a pinch of sugar and season to taste.

Slice the duck and serve with the tomato vinaigrette, potato puree and spring greens.