Pan roasted Lincolshire duck breast
(Crudaiola is Italian for raw vegetables) Place the garlic, oil, vinegar and pinch of salt in a bowl with tomato and mix well, let rest for 1 hour.
Heat a topside griddle until very hot, cut the leeks lengthwise and season with salt and a little oil. Chargrill until almost burnt, turn side and do the same. Place in a baking tray and finish cooking for 5 minutes at 180C.
Score the duck breast on the skin side and season with salt and ginger. Heat a non-stick pan, and cook the breast skin side first for 2 minutes on medium heat. Turn and cook for 1 minute on low heat. Set aside and let rest for 2 minutes before slicing.