Crispy Duck Breast with Chilli Mango Salsa and Pickled Cucumber

Serves 6
Preparation Time 10 minutes
Cooking Time 25 minutes

Ingredients

Tick off the ingredients as you buy them

1 Mango, finely diced
¼ Red capsicum, finely diced
2 tablespoons Shredded fresh mint leaves
Moro Classic Vincotto, for drizzling
1 tablespoon Moro White Wine Vinegar
1 Chilli, with or without seeds
1 tablespoon Caster sugar
3 teaspoons Fish sauce
6 Duck breasts
Sea salt, for sprinkling
3 Lebanese cucumbers, shaved into ribbons with a peeler
Rice noodles or rice, for serving

Combine mango, capsicum, chilli and shredded mint together and drizzle to taste with Moro Classic Vincotto. Combine Moro White Wine Vinegar, sugar and fish sauce for dressing. Cut a few slits into the skin of the duck breasts, rub each with a few drops of Moro Classic Vincotto and season with salt. Place skin side down in a cold fry pan and turn up heat to medium. Cook for 10-15 minutes until skin is crisp then turn and cook a further 5-10 minutes until done to your liking. Rest for 5 minutes. Toss cucumber ribbons into vinegar mixture for 5 minutes and drain. Arrange cucumber ribbons on a platter or individual serving plates. Top with duck breasts, Chilli Mango Salsa, a drizzle of Moro Classic Vincotto and serve with rice noodles.