Neven Maguire's Thai Red Duck Steaks with Sticky Mango Rice

INGREDIENTS

• 1 Tbsp. Simply Better Thai Red Curry Paste
• 1 Tin Simply Better Thai Coconut Milk
• Good Pinch Simply Better Achill Island Sea Salt
• Grated Rind & Juice of 1 Lime, plus extra Wedges to garnish
• 2 Packs Simply Better French Barbary Duck Quick Fry Steaks
• 400g Simply Better Organic Jasmine Rice
• 1 Tbsp. Simply Better Irish Cold Pressed Rapeseed Oil
• 1 Simply Better Tree-Ripened Mango, peeled & diced (or use regular one)
• 1 Simply Better Spanish Sweet Lamuyo Pepper, seeded & diced
• 1 Red Onion, finely diced
• 1 Simply Better Fresh Green Chilli, seeded & finely chopped
• 1 Pack Fresh Coriander

METHOD

1. Mix the curry paste with 2 Tbsp. of the coconut milk and the lime juice and rind in a shallow non-metallic dish. Add the duck steaks, then turn to coat in the marinade and leave at room temperature for 20 minutes.
2. Meanwhile, put the rest of the coconut milk into a measuring jug and add enough water to bring up to 800ml. Season with salt and pepper and then add the rice. Give the rice mixture a good stir and then cover with a lid. Reduce the heat right down and simmer gently for 10 minutes, then remove from the heat and leave to sit for another 10 minutes.
3. Heat a non-stick frying pan over a medium heat. Add the oil and then add the diced onion and pepper, sauté for 5-6 minutes until softened, then remove and set aside. Heat a griddle plan over a medium to high heat, add a little oil before cooking the marinated duck steaks in batches cook for 6-8 minutes, turning once. Remove the pan from the heat and leave the duck to rest for 5-10 minutes.
4. Gently fluff up the rice with a fork and then fold in the mango, red pepper, red onion and chilli. Pick off the leaves from the coriander and stir most of them through with a fork to fluff it up. Carve the rested duck steaks into slices and arrange on top of the sticky mango rice. Garnish with the rest of the coriander and some lime wedges to serve.