Ingredients

Check off ingredients as you go

• 1 duck or goose breast
• 2 fresh mangoes or frozen mango slices (300g / 10.5 oz)
• 1 large sprig of rosemary
• 100ml (⅓ cup plus 1 tablespoon) sweet wine or grape juice (optional)
• Salt, pepper
• 2 level tablespoons honey
• 2 tablespoons balsamic vinegar glaze

If you change the number of serving, consider adjusting cooking times!

Preparing the Duck Breast with Mango

1. If using fresh mangoes, peel and cut them in half to remove the pit, then cut into thick slices or large cubes. On a cutting board, place the duck breast and score the skin side in a crosshatch pattern. Season with salt and pepper.

2. Place the breast skin-side down in a very hot sauté pan or heavy-bottomed skillet (7 on induction) (no oil needed as the duck fat will render). Lower the heat and cook on the skin side for 10 minutes over medium heat (5 on induction). Flip and continue cooking for 3 to 5 minutes. Wrap the breast tightly in aluminum foil and set aside.

3. In the same pan, remove excess fat (save it in a sterilized glass jar and store in the refrigerator - you can use it later to sauté potatoes, for example, it’s delicious).

4. Brown the mango pieces with the rosemary for 3 minutes. Drizzle with honey and balsamic glaze. Deglaze with sweet wine if using.

5. Serve the duck breast over the roasted mango and drizzle with the balsamic sauce.

Tips

• Count one duck breast for two people if served as a main course.

• If using regular balsamic vinegar instead of balsamic glaze, you’ll need to reduce the sauce for a few minutes.

• Replace the mangoes with figs.