Slice the skin of the duck a couple of times and then season with salt and pepper.
Place duck skin side down in a hot skillet, no oil needed.
Cook both sides until browned and cooked to desired temperature, then set aside to rest.
Husk the corn and pull away the threads from the corn.
With a stiff brush remove the stubborn threads and then rinse thoroughly.
Trim the base of the corn to create a flat area and balance the corn on that area, hold steady with your hand.
With a sharp chef's knife slice away the corn kernels. Start from the top and cut two thirds into the corn from top to bottom.
Cut romaine in half lengthways (from top to bottom) and place them at the four corners of your serving plate.
Scatter carrot and corn on the base of the plate overlapping the romaine just a little, then scatter pomegranate on top.
Drizzle with orange salad dressing.
Slice duck into chunks and place on top.
Serve immediately.