DUCK, EDAMAME & MANGO SALAD

Prep 5mins Cook 10mins Serves 2

INGREDIENTS • 2 duck breasts • 200g edamame beans • Handful of pomegranate seeds • 1 mango, cubed • 1 mango, mashed into a purée • 1 fresh red chilli, seeds removed and finely sliced • 1 clove garlic, crushed • 2cm fresh ginger, grated • 15g fresh coriander, chopped • 15g fresh mint, chopped • Juice of one lime • 2 tbsps extra virgin olive oil

METHOD

1 Lightly score the duck breast skin. Pat dry with kitchen towel and then season with a little salt. Place the duck, skin side down, in a cold non-stick frying pan. Bring to a low-medium heat and fry for 10mins until the skin is crisp and golden and the fat has rendered down. Turn, and slowly cook on the other side for 5mins. Leave to rest for 5-10mins.

2 Combine the beans, chopped mango and pomegranate seeds in a bowl, then stir in the chilli, garlic, ginger, fresh herbs, lime juice and olive oil. (Keep ½ tsp each of the lime juice, ginger and chilli aside for the mango sauce). Season.

3 In a bowl, mix the mango purée, lime juice, ginger and chilli, and season. On a plate, lay the duck over the bean mix. Garnish with coriander and mint.