Roast duck with plantain salsa

Preheat the oven to 180°C/Gas 4. Season the duck with salt and freshly ground pepper. Heat 1 tbsp olive oil in a frying pan. Add the duck breasts and fry over medium-high heat for around 10 minutes, browning on both sides. Transfer the duck breasts to a roasting tray. Roast for 8 minutes in the oven. Remove from oven and keep warm.

While the duck is roasting prepare the salsa. Cut the yellow plantain in half. Blanch in a large pan of boiling water for 5 minutes; drain, cool, peel and dice.

Heat the remaining olive oil and 25g butter in a frying pan. Fry the plantain until golden-brown.

Mix the plantain with lime zest and juice, shallot, red chilli, ginger vinegar and fresh coriander. Toss together and set aside.

Peel the green plantain and slice across finely. In a deep fat fryer or wok heat the oil until very hot. Add the green plantain slices and fry until golden-brown. Drain on kitchen paper.

Serve the roast duck with the plantain salsa and the deep-fried plantain chips.