Barbecued duck breast and green paw paw salad

METHOD

1. Trim the duck breasts of all fat around the edges and slash a couple of cuts into the fat side of the duck; cook on a medium grill plate for 3 minutes. (Normally there is a lot of fat rendered so this is quite fiery.)
2. Turn and let cook for 4–6 minutes before lifting onto a paper towel lined warmed dinner plate. Leave to rest for at least 5 minutes before slicing into medallions and putting onto a platter/plate to go into the middle of the table.
3. To make the Nam Jim, combine all the ingredients in a mortar and pound with the pestle until it forms a rough, runny paste.
4. Mix all salad ingredients together and add the Nam Jim. Mix well and serve immediately with the duck.