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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (310g) Recipe makes 4 servings The following items or measurements are not included below: 3 tablespoons duck 2 tablespoons mango chutney |
||
| Calories 585 | ||
| Calories from Fat 287 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 32.0g | 49% | |
| Saturated Fat 10.7g | 53% | |
| Monounsaturated Fat 14.6g | ||
| Polyunsaturated Fat 4.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 341mg | 113% | |
| Sodium 244mg | 10% | |
| Potassium 105mg | 3% | |
| Total Carbohydrate 10.3g | 3% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 8.3g | ||
| Protein 59.2g | 118% | |
Duck with Mango
By: Pets'R'us
Oct 1, 2003
Fruit always works well with duck.This is an elegant dish and I like to serve it with new potatoes and a selection of vegetables. Note that there can be a big dfference in the size of duck breasts, you might only need two or three to serve 4 people.
SERVES 4
Ingredients
- 4 duck breasts
- salt
- white pepper
- 3 tablespoons duck or chicken stock
- 2 tablespoons butter
- 2 tablespoons mango chutney, if there are large pieces of mango in the chutney,chop them finely
- 2 tablespoons orange juice
- 1 tablespoon brandy or armagnac
- 1 teaspoon potato flour or cornstarch
- water
- 1 mango, peeled,stoned and sliced
Directions
1
Make cuts in the duck breast skin and rub with salt and pepper.2
In a preheated heavy frying pan, fry the breasts on a fairly hot heat, skin side down for about 5/6 minutes until the skin has turned golden brown.3
Turn over, lower the heat and cook for several minutes more until tender and to your own liking.4
Remove the duck from the pan, cover and keep warm.5
Skim off the duck fat from the juices in the pan, there will most likely be a lot of fat.6
Add the stock to the pan, stir to deglaze, then add the butter, chutney, orange juice and the brandy.7
Stir well, mix the potato flour with some water and add to the pan to thicken the sauce.8
Slice the duck diagonally, arrange with the mango slices on warmed plates. Pour over the sauce.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Duck
- Main Ingredient > Fruit
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: Dr. Jenny
On Apr 12, 2008
DH and I made this for dinner a couple of nights ago. It was delicious! The mango paired very nicely with the duck and the presentation was gorgeous. This would be a nice dish to serve to company. We followed the directions and ingredients as posted. Thanks for an enjoyable dinner.
From: WendyinGermany
On Dec 10, 2004
This was just the greatest. My husband and I both love duck and I am always looking for new recipes. This is definitely be a regular in our house. The only thing I did differently was to make more of the sauce to have enough to put over the rice. Thanks for the recipe.
From: Caithi Romeo
On Oct 9, 2004
YUMMY ! BEST EVER! Used the marinade from - Roast Duck #5108 - and I just cant say how good this was! Needs a TEN!
From: chia
On Jan 13, 2004
this was simply wonderful! we moaned with delight at every bite= and that includes my epicurean teeager!the mango sauce was simply delicious. i used a whole duck, quartered by the butcher, and had him skin the legs, so i could cook this within the hour. i browned it all on the stovetop, then i added it to a preheated 450 oven for 20 minutes more ( i like my duck cooked, i know it's supposed to be rare, lol). we will be making this often, especially the next time we have dinner guests!
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