JOE LAM is better at watching cricket than playing it, but his exquisite lunch offering is certainly not a duck out of water.

SUMMER IS AROUND the corner, so it’s time to dust the cobwebs off the barbie and grab the cricket bats and fishing rods, not to mention the board shorts and jandals. For those of us from the islands, we always wear the jandals but in summer we remove the ankle woolly socks as well. We can send the kids outdoors when they are too noisy; we can potter around the garden if we choose to. For some of us it means we get to do the annual mowing of the lawns. There’s touch rugby, a bit of swimming, a little drink and a bit of al fresco dining, not to mention the long but light lunching while watching a bit of cricket. My lunch suggestion for this issue is a bit like my batting at backyard cricket....out for a duck.

Enjoy summer everyone!

4 single duck breasts (now available at Pak’n’Save)
Trim the excess skin and fat off the duck breasts.

Pinch of sea salt
Freshly cracked pepper
1 clove of finely chopped garlic
Pinch of ground five spice
2 tablespoon of extra virgin olive oil
Place all the ingredients in a bowl and mix well

2 medium tomatoes cut into quarters
1 small cucumber: deseeded and sliced for salad
1 small shallot sliced thinly
8 kalamata olives
Enough mesculan salad mix for 4

4 tablespoons of white wine vinegar
8 tablespoons of extra virgin olive oil
2 tablespoons of raspberry jam (homemade product is ideal)
1 clove of finely chopped garlic
Pinch of sea salt
Freshly ground pepper
Place all the ingredients in a mixing bowl and whisk to combine
Put aside until needed

• Preheat the oven to 200 degrees Celsius.
• Place the duck into the marinade and leave for about 5 mins.
• Heat a frying pan (one that can be placed into the oven) make sure the pan is hot before placing the ducks in it.
• Place the duck into the pan skin side down and cook for about 5 to 7 minutes until golden.
• Turn the breasts over and place the pan into the oven
• Now turn the oven down to 180 degrees.
• Cook in the oven for about 7 to 10 mins.
• Take the duck out and keep it warm for about 5 minutes.

• Pour the dressing into the bowl with the salad and toss the salad until well dressed and put aside.
• Slice each breast into 3 pieces and arrange onto 4 dinner plates
• Arrange the salad onto the ducks and drizzle a little dressing around the plate for a finished look

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