Method
- Grate the lime rind and squeeze the juice from the lime.
- Seed and dice the chilli
- Dice the ginger. Finely chop the onion and garlic.
- Mix together the lime rind and juice, chilli, ginger, onion, garlic and coconut milk. Place the duckbreasts in a shallow dish and pour over the marinade. Cover and set aside to marinate in the refrigerator for abotu 4 hours, turning from time to time.
- Remove the duck breasts from the marinade, drain and pat dry. Grill on the barbecue, skin side down for 25 minutes, brushing with the marinade. Serve garnished with the lime slices and with the grilled tomato halves.
