Preparation Time 10 minutes
Cooking Time 25 minutes
Tick off the ingredients as you buy them
Combine mango, capsicum and shredded mint together and drizzle to taste with Moro Chilli Infusion. Combine Moro White Wine Vinegar, sugar and fish sauce for dressing. Cut a few slits into the skin of the duck breasts, rub each with a few drops of Moro Chilli Infusion and season with salt. Place skin side down in a cold frypan and turn up heat to medium. Cook for 10-15 minutes until skin is crisp then turn and cook a further 5-10 minutes until done to your liking. Rest for 5 minutes. Toss cucumber ribbons into vinegar mixture for 5 minutes and drain. Arrange cucumber ribbons on a platter or individual serving plates. Top with duck breasts, Chilli Mango Salsa, a drizzle of Moro Chilli Infusion and serve with rice noodles.