Duck with Mango Recipe #72121
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.
by Pets'R'us
40 min | 20 min prep
SERVES 4
- 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
- Make cuts in the duck breast skin and rub with salt and pepper.
- 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.
- Turn over, lower the heat and cook for several minutes more until tender and to your own liking.
- Remove the duck from the pan, cover and keep warm.
- Skim off the duck fat from the juices in the pan, there will most likely be a lot of fat.
- Add the stock to the pan, stir to deglaze, then add the butter, chutney, orange juice and the brandy.
- Stir well, mix the potato flour with some water and add to the pan to thicken the sauce.
- Slice the duck diagonally, arrange with the mango slices on warmed plates. Pour over the sauce.
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5 stars