Simon Rimmer sandwiches duck breasts with chilli and cheese in his unusual starter on Sunday Brunch
For the salad
Score the duck skin in a criss-cross pattern, then cut each breast in half across the middle.
Lay half the duck pieces skin-side down on a board, then cover each with onion, cheese and chilli sauce. Top each stack with another piece of duck, skin-side up.
Secure with soaked cooking twine, then griddle or barbecue over a medium heat for 6-8 minutes, turning every couple of minutes.
To make the salad, beat the mayonnaise and curry paste together then mix with the vegetables and peanuts.
Cut each 'sandwich' in half and serve with the salad and crusty French bread.
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