Duck breasts make a pleasant change to chicken, especially when entertaining. They are quick to cook and partner well with sweet herbaceous flavours such as thyme and marjoram. Complement its flavours with this sweet peach and chilli salsa, and, if desired, pile it all on top of toasted cornbread (see website for recipe).

Ingredients

• 2 tblsp chopped fresh thyme
• 1 tblsp chopped fresh marjoram
• ½ tsp each rock salt and black pepper
• grated rind 1 lemon
• 4 duck breasts, skinned and extra fat removed
• 2 tblsp olive oil
• 1 each grilled red and yellow pepper
• 1 avocado
• salad greens to accompany

Peach Salsa

• 2 fresh peaches
• ½-1 mild red chilli
• juice 1 orange
• 4 tblsp olive oil
• 2 tblsp white wine or cider vinegar
• 2 tblsp chopped fresh coriander
• ½ tsp grated fresh ginger

Method

1. Chop the thyme and marjoram very finely and mix with the salt, pepper and lemon rind on a chopping board. Spread this mixture out thinly and press each duck breast in the mixture on both sides and set aside for 30 minutes in the fridge.
2. Heat the oil in a frying pan until very hot and add the duck breasts. Cook for 3 minutes each side and then remove from the heat, but keep warm.
3. Slice the red and yellow pepper finely. Stone, peel and finely slice the avocado.
4. Toast the slices of cornbread and place a slice in each serving dish. Top with slices of avocado and peppers. Slice the duck breast and arrange on top. Garnish with a few salad greens and a little peach salsa. (You could replace the peaches in this salsa with mangoes or nectarines if you prefer).

Peach Salsa

1. Cut a small cross in the base of each peach. Plunge into a saucepan of boiling water for 1 minutes and then place in iced cold water until cool enough to handle. Quickly peel away the skin. Halve and core each peach and dice finely.
2. De-seed and finely chop the chilli. In a bowl, mix together the peach, chilli, orange juice, oil, vinegar, coriander and ginger. Season with a pinch each of salt and sugar. Refrigerate for 30 minutes before using.

Cooks Tips

- If you do not have majoram use oregano in its place.