Dredge the pheasant breast in the flour and season with salt and freshly ground black pepper. Heat the oil in a frying pan and cook the pheasant breast until golden-brown on both sides, about 4-5 minutes per side.
Add the orange juice to the pan and reduce rapidly to a sticky sauce.
To serve, dress the rocket with the olive oil and lemon juice in a bowl, then place in the centre of a serving plate. Top with the pheasant breast and pour over the orange sauce.
