Grilled Duck Breast, green mango, pomelo & cashew salad, chilli-mandarin sauce Recipe

Ingredients

• 4 Luv-a-Duck Moisture Infused Duck Breasts
• Sea salt
• 20ml peanut oil
• 60g shallots, chopped
• 1 garlic clove, minced
• 1 ginger knob, peeled & minced
• 1 small red chilli, seeds removed, roughly chopped
• 4 mandarins, juiced, skins kept
• 1 cup veal stock
• 1 star anise
• 1 tblsp tamarind pulp, wet to a paste with a little water
• 1tblsp brown sugar
• 1 lime, juiced
• 2 tblsp fish sauce
• 2 tblsp palm sugar (can use brown sugar)
• 2 garlic cloves, finely minced
• 2 green mangoes, peeled & julienned
• 1 pomelo, trimmed of skin & pith, pull flesh from the membranes
• 1 banana chilli, deseeded & cut into julienne
• 2 red shallots, peeled and finely sliced
• 2 tblsp fried shallots
• ¼ bunch viet mint, washed & picked
• ¼ bunch thai basil, washed & picked
• ¼ bunch coriander, washed & picked
• 2 kaffir lime leaves, cut into julienne threads
• ½ cup unsalted roasted cashews, roughly chopped