Light yet packed full of flavour
Ingredients

6 duck breast

1/4 cup fish sauce

Juice of one large Lime

3 tbl spoons Brown sugar

3 stems of lemon grass

1 fresh habanero chilli

1 punet of cherry tomatoes

1 cucumber

fresh mint leaves

Fresh coriander

1 packed of fried noodles

Salt and Peper

Method
- Salad -
1. Dice cherry tomatoes onto 4, half and slice cucumber. Finally slice lemon grass add approximately 20 leaves of coriander and a few leaves of mint.
2. Combine and top with fried noodles and 1/4 finely sliced habanero.

- Sauce -
1. Combine in a small bowl, fish sauce, lime juice, add brown sugar, 1 stem of Lemon grass finally chopped and 1/2 of a Habanero finally diced.
2. Combine and add salt and pepper to taste

- Duck -
1. Pre-heat oven to 180c
2. Lay Duck flat skin up, pat dry and salt skin lightly.
In a moderately hot pan, sear off duck skin down.
3. Place duck on an oven tray and bake in oven for 15 minutes.

Once Duck Breast has rested for 5 minutes, slice and place on or next to salad, dress your dressing and top with left over thinly sliced Habanero and coriander.