Duck breast with spicy sweet mango salsa
Heat the grill pan and place the duck breasts with the fat side down in the pan. On a medium-high setting, let the fat melt and brown in about 5 minutes. Turn the fillets over and cook for another 2 minutes.
Take them out of the pan and leave them covered for a few minutes before you start to tranch them.
Divide the watercress over 4 plates, arrange the slices of duck breast fillet and scoop a spoonful of salsa. Sprinkle the dish with the almond shavings.