½ duck breast, skin scored in a criss-cross pattern
salt and freshly ground black pepper
Preheat the oven to 180C/350F/Gas 4.
For the duck, season the duck breast with salt and freshly ground black pepper.
Heat an ovenproof frying pan over a medium heat and, when hot, add the duck breast and fry for 4-5 minutes, skin-side down, until the fat melts. Turn the duck breast and fry for a further 2-3 minutes, then transfer to the oven and continue to cook for 4-5 minutes, or until cooked to your liking. Remove from the oven and set aside on a warm plate to rest for 6-7 minutes.
Meanwhile, for the salsa, mix together all of the salsa ingredients in a bowl until well combined.
To serve, carve the duck breast into slices and place the slices into the centre of a serving plate. Spoon the mango salsa alongside.
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