Season duck breast with salt, season with pepper and sear in hot oil for 6-8 min. Brush the skin side with orange marmalade, place in ovenproof dish. Roast in heated oven at 200 degrees for 8 min.
Remove the duck breast from the stove, extinguish the roast stock with cognac. Add ingredients for marinade, stir well.
Cut the spring onions into slices and the mango into wedges. Arrange on plates with lettuce leaves, drizzle with salad dressing. Cut duck breast into slices, place on top and sprinkle with pine nuts.