Remove the sinew and any excess fat from the duck breasts and lightly score the duck breast. Finely dice the tomatoes.
Bring the milk to the boil with a pinch of salt, then add the polenta. Stir constantly for 5 minutes, add the tomatoes and cook for 2 more minutes. Once cooked, spread the polenta on a tray, cover with cling film and cool in the fridge.
Peel the mango and cut it into small strips. Pick the leaves from the coriander and chop roughly.
Place the duck fillet skin-side down in the frying pan. Cook over a medium heat for 5 minutes until the fat has melted and the skin is crisp. Season with salt and pepper then turn the duck breast over. Cook for a further 3 minutes then remove from the pan and rest.
De-grease the pan then add the mango and coriander. Cook for 30 seconds then remove from the heat.
Use a stainless steel serving ring to cut the polenta into portions. Fry with a dash of olive oil for 1 minute on each side.
To serve: place the polenta on the plate and then add the mango. Cut the duck breast into slices and serve on top of the polenta.
«Feel free to replace the coriander with other fresh herbs of your choice.»