Duck Breast Salad with Mango

A delicious, spicy salad with a difference. You can use chicken breast, keeping the skin on for the crisp flavour. Serves 6

Spices
10ml ground cinnamon
5ml ground cardamom
5ml ground nutmeg
10ml garam masala
5ml red chilli flakes
60ml honey
20ml oil
salt and pepper to taste

Mix the ingredients together and marinade the duck breasts overnight.

3 duck breasts, skin scored
3 1/2 cups of vegetables such as sugar snap peas, mange toute, green beans and spring onions all chopped
1 cup roasted butternut
1/2 cup roasted pumpkin seeds
60ml mango chutney or atchar
6 poppadoms to serve

Preheat the oven to 180C. Cook the duck breasts for 15 minutes. They will still be pink inside. If you prefer the meat more well done, cook for an additional 10 minutes.
Blanch the green vegetables and allow to cool.
Place the vegetables and butternut on a serving plate, top with duck and serve with mango chutney and poppadoms. Garnish with the pumpkin seeds