A really zingy, fresh salad that helps to cut through the delicious richness of duck.
Based on 4 servings, adjust as needed.
Preheat your oven to 200C/180C Fan.
Season duck breast and place skin-side down in a large frying pan over a medium heat. Leave to cook without moving until the skin is crisp and golden, about 7 minutes. Pour off the rendered duck fat (you can save it in a clean jam jar and use to make tremendous roast potatoes another time!), transfer to an oven tray skin-side up and place on the top shelf of your oven. Roast for 5 -8 minutes, depending on how pink you like your duck breast. Remove, loosely cover with tinfoil and leave to rest for 3-5 minutes.
Meanwhile, mix together the lime juice and zest, fish sauce, sugar and chilli flakes. Taste and adjust if needed – you are after a balance between sweet from the sugar, salty from the fish sauce and sour from the lime juice.
Place the grapefruit, cucumber, shallot, radishes, coriander, mint and thai basil in a large serving bowl.
Thinly slice the duck and add it to the serving bowl, then add your salad dressing and toss everything together. Top with peanuts and season to taste.