Dice the potatoes and boil, once cooked mash with the nutmeg, thyme and lime zest, season and leave to cool down. Once cold form potato patties cover with oats and shallow fry until crispy. Remove the duck extra fat seal in a well preheated pan from both sides fat side first. Once sealed remove form heat and extra fat and add honey, caramelize than squeeze in half the orange an the red wine, reduce by half and remove from heat. In a separate bowl mix the chopped spring onion, coriander leaves, rocket and 1/2 the orange in segments. Finish the duck in the oven at 180 degrees celsius for 9 min than remove from the oven allow to rest for 1 min and slice with a sharp knife, serve with the salad on the potato drizzled with the sauce.