Ingredients

• 4 small Barbary duck breasts
• salt
• to taste
• freshly ground green peppercorns
• 4 tbsp red onion
• finely chopped
• 2 ripe mangoes
• peeled and cut into 1cm (½in) dice
• 4 tbsp lime or lemon juice
• 1-2 red chillies
• finely diced
• 1 tbsp sugar
• 2 tbsp fresh mint
• chopped
• ½ tsp salt
• freshly ground green peppercorns
• flatleaf parsley
• to garnish

Directions

• Season the duck breasts with salt and freshly ground green peppercorns
• then place them
• skin-side down
• on a heated griddle pan.
• Turn the duck breasts.
• Cook for a few minutes
• skin-side up
• then turn them again to crisp up the skin.
• Continue this process until the duck is cooked to your taste.
• To make the salsa
• first scald the red onion by pouring boiling water over it and draining it off immediately (this softens the raw flavour of the onion
• which can slightly overpower the other ingredients).
• Mix together with the remaining salsa ingredients and allow the flavours to combine for ½ an hour.
• Taste the salsa
• adding a little more lime
• sugar or salt if desired.
• Garnish the duck breasts with parsley and serve with plenty of salsa on the side. Serve with Asian crispy noodles.