| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Simply, Antony |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Duck breast |
| 1 |
|
Diced mango |
| 1 |
bn |
Mint; chopped |
| 1 |
bn |
Coriander; chopped |
|
|
Lime juice |
| 1 |
|
Red onion; diced |
| 1 |
|
Chilli; finely chopped |
| 3 |
|
Tomatoes; diced |
INSTRUCTIONS
Prepare the duck for cooking by scoring criss-crosses on the skin side.
This allows some of the fat to be released. Place the breast skin side down
in a frying pan and cook for 4-5 minutes before turning. After 2-3 minutes
on the other side, put into a medium oven for a further 2-3 minutes.
Combine all the other ingredients in a bowl, season with salt and pepper
and add a dash of olive oil.
Check that the duck is cooked - if it's firm to the touch it will be
reasonably well-done. Remove from the oven and slice into 1cm thick pieces,
then serve with the salsa.
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