Preheat the oven to 400 degrees F.
Place the duck breasts on a sheet pan, skin side up. Sprinkle with salt and
roast for about 20 minutes, until medium-rare.
Remove from the oven, cover tightly with aluminum foil, and allow to sit for 10
to 15 minutes. Remove and discard the fat and skin on top (unless you're making
cracklings), slice the duck, and then cut the slices crosswise into julienned
pieces.
Meanwhile, in a small bowl, combine the shallots, sherry vinegar, orange zest,
and 1 1/2 teaspoons of salt. Whisk in the olive oil and set aside.
For the salad, trim the bottom half-inch from the endive and cut them diagonally
into 1/2-inch slices. Separate the leaves and discard the cores. Place the
slices in a large salad bowl. Add the mache leaves, oranges, raspberries, and
toasted pecans. Toss with enough dressing to moisten. Gently toss in the warm
duck meat and serve immediately.