Mango Glazed Duck Breast

Add a splash of oil to a large saucepan over medium heat. Add the pepper and cook until soft, 3-4 mins. Stir in the rice. Add the water (see ingredients for amount) and stock powder. Bring to the boil then lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.

Heat a frying pan over medium heat (no oil) and add the desiccated coconut. Cook until the coconut is golden, stirring frequently. TIP: The coconut burns easily so keep an eye on it! When golden, transfer to a small bowl. We will add it to the rice later. Wipe out the pan and return it to a medium-high heat - it's time to cook the duck!

Season the duck on both sides with salt and pepper. When the frying pan is hot, lay the duck in the pan skin-side down. Cook until the skin is golden and crisp, 4-5 mins. Lower the heat to medium if it's browning too quickly. Turn and brown the flesh side for 1 minute then transfer to a lined baking tray. Roast on the top shelf of your oven for 7-8 mins if you like your duck pink. Cook for 10-12 mins if you like it more well done.

Meanwhile, give the frying pan a quick wash and then pop back on a low heat. Add the mango chutney along with the water (see ingredients for amount). Heat, stirring, until the mixture bubbles then cook for 2 mins until shiny and sticky. Remove from the heat and stir in a pinch of chilli and a squeeze of lime juice.