juicy duck breasts with watercress, pawpaw and avocado salad

I hope you're one of the lucky ones who gets their duck breasts for free during the duck shooting season! Otherwise it's not cheap, but soo yum! Perfect and easy for entertaining!

Serves 4

Ingredients:

Duck Breasts:

2 double duck breasts

salt and pepper

2 tsp Chinese Five Spice

2 tbsp fresh thyme

1 tbsp olive oil

1 red chilli, seeds taken out

3 tbsp chopped mint

2 tbsp lemon juice

2 tsp honey

Salad:

1 pawpaw

1 avocado

1/2 red onion

30g feta

1/2 cucumber

1 bunch watercress

Dressing:

2 tbsp white wine vinegar

2 tbsp avocado oil

1/4 tsp salt

Method:

Trim the duck breasts so you have 4 individual portions. Score the skin criss cross and

Season with salt, pepper, thyme and five spice, then rub all over with the olive oil. Put on a plate, cover and set aside.

Cut the paw paw in half, scoop out the seeds and cut it into wedges. Slice off the skin and cut the paw paw into 2 cm cubes.

Cut the avocado in half, take out the stone, peel it and cut it into 1 cm cubes.

Slice the onion into half rings. Crumble the feta. Wash the cucumber, quarter it lengthways and take out the seeds (unless you love them); chop into 5mm bits. wash the watercress and pick the leaves ff the stems.

Shake the dressing ingredients together in an old jam jar.

In a hot frying pan, fry the duck breasts skin side down for about 4 minutes. Put a lid that's slightly too small for the pan on the duck breasts to weigh them down and stop the fat from going everywhere. Turn them over and fry for another 2-4 minutes depending on how you like them done. Set aside in a warm place to rest.

Combine the salad ingredients and the dressing in a bowl.

On a wooden board, chop the chilli and mint, add the lemon juice and honey onto the same chopping board and mix together. Put the duck breasts, skin side down on top of this mixture and slice them into 5mm slices. Serve on top off the salad on individual plates.

Enjoy!