¼ fennel bulb, thinly sliced
½ garlic clove, finely chopped
1 shallot, sliced lengthways
handful watercress
½ tsp Dijon mustard
3 anchovies
1 tbsp capers
splash hot sauce
salt and freshly ground black pepper
3 tsp olive oil
1 tsp red wine vinegar
1 small duck breast