Ducking delicious......

I'm still licking my lips - but the lunch I just knocked up was was so simple and so delicious - I thought I'd share it with you. Had a couple of handfuls of the freshest coriander from PAVI in the fridge and wanted to make the best of them.

Marinade duck breasts in a mixture of finely diced small mango, big bunch of coriander, couple of inches of fresh ginger and small red onion. Squeeze some lime juice and add a spoon of honey and a sprinkle of chilli flakes.  Leave while you peel and slice a butternut squash and lay the table.

Clean of the marinade and save in a bowl. Place the squash in the bottom of a roasting pan. Lay the duck breasts skin-side down on top of the squash and put in the oven, 180 C for about 45 minutes.

Skin the breasts and leave the meat to rest while you lay ot the rest of the ingredients on a plate. Mound the salsa and arrange sliced duck on top. If there had been leftovers, would have been able to use them in a wrap for supper!