The AI recipe had no method of cooking the leeks so I assume they had them raw.  I do not like the idea of raw leeks so I began by sauteeing the leeks in olive oil for around 20 minutes until they were soft and just starting to caramelise. 

Preheat the oven to 180C.  

Put the spelt in a large saucepan, cover with cold water and bring to the boil.  Reduce to a simmer for 20 minutes.  Drain and cool for 5 minutes.

Score the duck breasts in a crisscross pattern.  Season with salt and pepper.  Then brush with oil and sprinkle with duck seasoning  / ras el hanout.

Heat a frying pan over medium heat and fry the duck, skin side down for 5 minutes.  Then turn and cook on the flesh side for 2 minutes.  Transfer, skin side up to a small roasting tin and put in the oven for 15 minutes.  (I found this was too long, my duck was overcooked.  I would check for doneness after about 8 minutes in the over and then every 2 minutes from there.)

While the duck cooks, toss the cooked spelt with the leeks, orange segments, pomegranate seeds and walnuts.

For the dressing, whisk together the olive oil, lemon juice, honey, salt and pepper.

Slice the duck and arrange on top of the salad.  Drizzle with the dressing and crumble the goat cheese over the top. / Mix the dressing with the spelt mixture.  Slice the duck and arrange on top of the salad.  Drizzle some pomegranate molasses over the duck. 

Serve Immediately.

Enjoy!