Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 large | Duck breast |
| 1 \N | Diced mango |
| 1 bunch | Mint; chopped |
| 1 bunch | Coriander; chopped |
| \N \N | Lime juice |
| 1 \N | Red onion; diced |
| 1 \N | Chilli; finely chopped |
| 3 \N | Tomatoes; diced |
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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