Crispy Duck Breast with Chilli Mango Salsa and Pickled Cucumber

Combine all and chilli flakes together and allow to infuse for at least 10 minutes. Combine mango, capsicum and shredded mint together and drizzle to taste with a little chilli oil. Combine 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 chilli oil 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 chilli oil and serve with rice noodles.