Duck, roast pumpkin and mango salad

An idea for an unusual salad for a festive table. The duck marinade is worth noting separately — it works for other dishes too.

Ingredients

For the duck marinade

• duck breasts with skin — 2
• soy sauce — 50 ml
• honey — 2 tbsp
• rosemary — 2 sprigs
• lime — 1
• salt and pepper — to taste

For the roast pumpkin

• pumpkin — 150 g
• salt — 1 tsp
• honey — 1 tbsp
• olive oil — 1 tbsp

For the salad

• romaine leaves — 50 g
• ripe mango — 1/2
• mango chilli sauce — 2 tbsp

Method

1. Heat the oven to 200°C.
2. Dice the pumpkin. Put it in a dish, drizzle with oil and honey and season with salt. Roast for 15–20 minutes.
3. Score the skin of the duck breasts lightly. Marinate them in a dish with the soy sauce, honey and rosemary (salt and pepper optional). Leave for 15 minutes.
4. Heat a pan over a medium heat. Fry the breasts skin side down for 1 minute until golden, then turn them.
5. Transfer to a dish and roast for 10–12 minutes. Check as you go — ovens vary.
6. Dice the mango. Slice the cooked duck thinly. Dress the romaine leaves with the duck juices, then add the pumpkin, mango and duck. Spoon over the sauce and scatter with nuts if you like.