Remove excess fat from the duck breast and cut slit in fat without reaching through the meat. Marinade with grated zest of 1 orange, garlic, hoisin and sweet chilli, grill the duck on both sides, skin side down first. Remove from the heat, allow resting.Cut the beetroot into edges and put onto a baking tray. Drizzle with olive oil, season well and sprinkle with the sesame seeds. Roast in a hot oven until browned. To make dressing, peel an orange with a potato peeler and put in a sauce pan together with the cardamom pods, add the sugar and dilute with water. Squeeze the juice of the oranges and simmer until syrup thickens. Remove from heat and stir in the Campari, strain through a fine sieve. Fry the cashews in olive oil, season with salt. Peel and remove segments from the remaining orange. To assemble, slice the duck into fine slices and dress neatly onto a serving plate. Mix salad leaves with coriander leaves, carrot and cucumber shavings, season with salt and pepper and dress with oil from the beetroot roasting tray. Garnish the duck with the leaves, orange segments, beetroot wedges and salted cashews