Simon Rimmer served up tasty jerk duck with a mango salad on Sunday Brunch.

The ingredients are: 1 x 1.5 – 2kg duck, 15g salt, 20g all spice berries, 1 nutmeg, 8 habanero chillies, 150ml soy, 50ml dark rum, 50ml rice vinegar and 10g sugar.

For the salad: 1 x ripe mango, 1 x red pepper, iceberg lettuce and 3 x spring onions.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.