Light the barbecue if you are using
charcoals. If your duck breasts have the
skin on, remove it by simply pulling it off.
Use a knife to cut into the thickest part of
the duck breast, but don’t cut all the way
through. Place between cling film and use a
meat mallet or rolling pin to bat them out so
that the meat is about 1cm thick all over.
Mix the chilli, ginger, garlic, soy sauce,
honey and lime juice. Place the duck in a
flat dish and pour over the chilli mix, making
sure it’s completely coated – it’s now ready
to cook. Unlike other marinades, there’s no
need to leave it as the duck meat will ‘cure’
in the marinade and become pappy.
To make the salad, use a sharp knife
to shave the pineapple into wide strips.
Mix with the rest of the ingredients and set
aside. When the coals are ashen, barbecue
each piece of duck for a few mins on each
side until sticky and charred. Then lift it
straight onto a plate and place a pile of
salad on the side – the idea is that the salad
dressing mixes with the juices from the
duck as it rests.