Marinated Duck Breast In Sweet Chilli Sauce

Ingredients	Marinade
400 g Barbarie duck breast angiesrecipes (may use any kind of duck breasts) Some mixed salad Cashew nuts, roasted and chopped	25 ml Lemon juice 90 ml Thai sweet chilli sauce 35 ml Teriyaki 2 tsp Honey 1 tsp Multi-flavoured spice,optional 4-6 Garlic cloves, minced

1. Combine all the marinade ingredients in a ceramic or glass dish bowl. Pat duck breast dry. Score the duck skin in a crosshatch pattern with a sharp knife (take care not to cut into the flesh).
2. Place duck breast into the marinade mixture and turn to coat. Cover tightly and refrigerate for at least 4 hours or overnight. Turn meat at least once during this time.
   
3. Bring duck breast to room temperature. Heat a grill or frying pan over a low heat and add the duck breast, skin-side down. Cook 8 minutes until the duck breast is medium-well or until desired doneness. You can sear the duck breast for 3-4 minutes in the pan and then transfer to a 200C/400F oven to finish cooking for 5 minutes. Slice the duck breast and arrange on a platter over a bed of mixed salad. Sprinkle chopped roasted cashew nuts on top.