Score the fat side of the duck breasts cross-hatch style. Don’t actually cut into the flesh of the breast, just the fatty skin layer on top. The closer the cross-hatch lines, the crisper your duck skin will become. Season the fat side lightly with salt, and the flesh side with freshly ground pepper. Place on a plate and cover with plastic wrap.
Place the potatoes into a pot of lightly salted water with the lime leaves and garlic and bring to the boil, then cook on a rapid simmer until done. Drain then mash with the remaining olive oil and the butter and taste for seasoning, keep warm and to one side.
Place the mango, ginger, lime zest and juice, chilli, nam pla and vegetable oil into a blender - or use a stick blender - and pureée thoroughly to give you a smooth dressing. Taste for seasoning, adding extra nam pla or salt to taste.
To cook the duck, heat up a frying-pan that you can fit the breasts in easily, but not so large they get lost. Your pan will also need a lid. When the pan is smoking place the breasts in fat-side down - you won’t need any oil. Once they begin to sizzle, turn the heat down and
Place the duck onto a warm plate and turn the heat in the pan back on. Add the peanuts to the pan juices and heat them up, stirring constantly, until any liquid has evaporated, then mix the mash in.
Slice the duck against the grain. Spoon the mash onto your plates and lay the duck on top, place a tamarillo on top and drizzle the duck with the dressing. If you’ve some cress at hand then put that on as well.
© 2010 Peter Gordon. All rights reserved.