Duck with Mango
Elevate your dinner table with this irresistible Duck with Mango recipe, where tender, juicy duck breasts meet the vibrant sweetness of fresh mango. Perfectly seared duck is paired with a luscious sauce made from ripe mango, honey, ginger, and a touch of chili flakes for a subtle kick. The recipe showcases a balance of savory and fruity flavors, enhanced by the crispy skin of the duck and a silky, tangy glaze that’s as beautiful as it is delicious. Quick to prepare in under 40 minutes, this dish is ideal for an elegant dinner for two. Serve it with steamed rice or a crisp green salad to complete this gourmet meal. Delight your taste buds with the perfect marriage of savory and tropical in this unforgettable duck recipe! Keywords: Duck with Mango, seared duck breasts, mango sauce, elegant dinner recipes, tropical flavors, quick gourmet recipes.
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Recipe Information
Ingredients
- 2 pieces Duck breasts (skin-on)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 medium Fresh mango (ripe but firm)
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 1 tablespoon Soy sauce
- 1 teaspoon Ginger (grated)
- 1 teaspoon Garlic (minced)
- 1 tablespoon Extra virgin olive oil
- 2 stalks Green onions (thinly sliced)
- 0.5 teaspoon Chili flakes (optional)
Instructions
Pat the duck breasts dry with a paper towel. Score the skin in a crisscross pattern with a sharp knife, being careful not to cut into the meat.
Season both sides of the duck breasts with salt and black pepper. Set aside at room temperature while preparing the mango sauce.
Peel and dice the fresh mango into small cubes. Set aside a small handful of cubes for garnish.
In a mixing bowl, combine the honey, rice vinegar, soy sauce, grated ginger, minced garlic, and a tablespoon of diced mango. Mash the mango into the mixture to infuse the flavors. Add chili flakes if you'd like a touch of heat.
Preheat a skillet over medium heat. Place the duck breasts skin-side down in the cold pan (this helps render the fat). Cook for 6-8 minutes or until the skin is crispy and a golden brown. Do not move the duck while the skin is searing.
Flip the duck breasts and cook for another 3-4 minutes for medium-rare, or longer if you prefer your duck well done. Remove the duck breasts from the pan and rest them on a cutting board, skin-side up, for 5-7 minutes to retain their juices.
While the duck rests, discard most of the rendered fat from the skillet, leaving about a tablespoon. Add the olive oil and the prepared mango sauce mixture to the skillet. Cook over medium heat while stirring, letting it reduce slightly to thicken (about 3-4 minutes).
Taste the sauce and adjust the seasoning with more salt, pepper, or honey if needed.
Slice the rested duck breasts thinly against the grain. Arrange the slices on a serving plate.
Spoon the mango sauce over the duck slices and garnish with the reserved mango cubes and thinly sliced green onions.
Serve immediately with a side of steamed rice or a fresh green salad.
Nutrition Facts
Calories |
2009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.6 g | 191% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 3248 mg | 141% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 63.7 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1639 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
