spiced duck breast with peach & chilli salad
Spicy and punchy, with a bit of a kick to it. A super light summer dish, perfect for a midweek supper with a twist.
6 ripe peaches
1 lime plus 1tbsp lime juice
1tbsp extra virgin olive oil
1 small red chilli, seeded and sliced
2tbsp chopped mint leaves
4 duck breasts
2tsp ground coriander
Skin the peaches and cut in ½ and then cut each ½ into 8.
Peel the lime and separate into sections.
Toss peach with lime segments, extra lime juice, olive oil, chilli, mint and season with pepper.
Sprinkle each duck breast with coriander.
Cook breasts over medium heat approximately 4 minutes each side, then again for a few more minutes to crisp the skin.
Leave to rest for 10 minutes.
Then slice each breast into 4 and serve with peach salad and lime wedges.