Mango Glazed Duck Breast

Heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the pepper and cook until soft, 3-4 mins. Add the garlic and cook for 1 min. Stir in the rice. Add the water (see ingredients for amount) and chicken stock powder. Bring to the boil, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, heat a medium frying pan/saucepan over medium heat (no oil!) Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch it like a hawk as it can burn easily. When golden, transfer to a 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!

Pat the duck dry with kitchen paper. IMPORTANT: Wash your hands after handling raw duck and its packaging. Season the duck on both sides with salt and pepper. When the frying pan is hot, lay the duck in the pan (no oil), skin-side down, fry until the skin is golden, 5 mins. Turn, cook for 1 minute on the flesh side to seal the meat. Remove to a baking tray, skin-side up, and roast on the top shelf of your oven until cooked, 15 mins. IMPORTANT: The duck is cooked when it is no longer pink in the middle. Once cooked, remove from your oven and rest in a warm place, (covered loosely in tin foil if you have some) for 10 minutes

Meanwhile, give the frying pan a quick wash and then pop back on a low heat. Add the mango chutney along with the water for the glaze (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. Remove the pan from the heat.