Instructions: Carefully remove the skin from the duck breasts.

Preheat the ridged grill pan on the boiling plate.

Rub the duck skin over the ridges to grease them.

Warm the toasted flaked almonds in the simmering oven on a plate.

Season the duck breasts with salt and pepper on each side.

When the grill pan is hot add the duck breasts and cook for about 5 minutes. Turn the breasts over and part cover with a lid.

Cook for a further 5 minutes until the breasts are tender and pink in the middle. Remove the duck breasts from the grill pan and keep warm.

Pour the syrup from the can of mangoes into a pan add the brandy and boil for a few minutes on the boiling plate reducing until thick and syrupy.

Slice the mango into pencilthin strips and add to the brandy and syrup with the mango chutney lightly season and add cream (if using).

Cook for only a moment.

Arrange the duck on a plate sprinkle over the flaked almonds and serve with a little of the sauce.

Serve the rest of the sauce separately. Garnish with coriander or floleaf parsley.

Why Hurley? Lucy my assistant of ten years hued in Hurley and it is her invention. Canned mango is surprisingly good but take care to add it at the very end as it breaks up easily. Ths recipe does not use the skin of the duck. I render down the skins in the small roasting tin to the simmering oven overnight. By this time the skins are crisp and you have plenty of duck fat which is wonderful to use for crisp roast potatoes.

Serves 4

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