Duck with sweet sansho glaze and sharon fruit salsa

Method

1. For the salsa, simply cut the mango and sharon fruit flesh into bite-sized pieces and place in a bowl.

2. Slice the tomatoes and spring onions, and tip them into the bowl. Stir in the lemon juice and set aside.

3. For the duck, preheat the oven to 160C/gas 2. Mix the honey, umeboshi paste and ginger together. Stir in the spices until thoroughly combined.

4. Heat a frying pan and cook the duck breasts for 3 minutes, skin side down.

5. Turn the duck breasts over and brush with the basting mixture.

6. Transfer to the oven and cook for 4 minutes. Remove from the oven and leave to rest. Baste with the homey mixture once more. Carve the breasts and serve on top of the salsa.

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Ingredients

For the salsa

2 mangoes
2 sharon fruit
55g Spring onions
200g yellow cherry tomatoes
200g red cherry tomatoes
1 lemon, juice only

For the duck

150g Honey
30g umeboshi, (pickled plum) paste
2.5 pieces ginger root, grated
1 tsp ground sansho pepper
1 tsp mild curry powder
1/2 tsp Chinese five spice
1/2 tsp ground ginger
1/2 tsp ground cinnamon
2 x 180g duck breasts

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