Place cuts on the duck breasts in criss-cross manner so that it absorbs the marination well. Make a marination in a mixing bowl with two-third of the garlic, the lemon juice, half of the thyme sprigs, the rosemary and 1 tbsp of the oil. Coat the breast well with this and then let it to marinate, while you prepare other parts.
Toast the kasha in a frying pan on medium heat for five minutes untill it appears to have darkened. Remove it. In another saucepan bring the stock to boil and add in the kasha. Cook on low heat until the stock has dried away and the kasha is tender.
Pre-heat the grill for ten minutes. Remove the duck from the marinade and place on the grill pan. Roast each side for around five minutes each or when you're satisfied with the cooking. Remove the breast and replace the pan with courgettes, whole spring onions and whole tomatoes and lightly toast them for around two minutes.
Boil the beans in a pan of boiling water. When tender, let them cool under running water and halve them up. Add them to a salad bowl along with the salad leaves, basil, red onion and olives and toss well to mix.
In a small bowl combine the remaining garlic, 2 tablespoon oil, vinegar and thyme sprigs. Whisk well and pour over the salad. Spoon the kasha over the salad and then top with the courgettes, onions and tomatoes. Cut the breasts into slices and place them over the salad in the end.