Place duck breasts in the air fryer and sprinkle with salt. Roast the duck at180°Cfor 16 minutes. Let rest for 5 minutes before slicing.
While the duck is resting, make the dressing by combining all the ingredients and stirring well, set aside.
Arrange the chicory, fennel and orange on a serving plate, top with thinly sliced duck, drizzle with the dressing and sprinkle over Thai basil, fennel fronds and almonds. Season to taste with salt and freshly ground black pepper.
Tip 1:Leave the duck uncovered on a plate in the fridge for 24h before you cook to dry out the skin.