Peel and quarter the parsnips, cutting out the core if it seems woody or tough (it shouldn’t be though if the parsnips are small). Place them in a pan of boiling salted water and cook for 5 minutes. Drain and leave to dry on kitchen paper.
Heat a griddle. Season the duck with salt and pepper. Cook for 2-3 minutes each side. Remove and leave to rest.
Toss the parsnips in a little olive oil and cook on the griddle for 2-3 minutes until they are cooked through and charred.
Place the salad leaves on a large plate/bowl or individual plates/bowls. Slice the duck and place on top, with the parsnips and then scatter over the prunes and orange segments.
Place all of the dressing ingredients in a small bowl and whisk together. Season with salt and pepper pour over the salad. Serve straight away.