Ingredients Print

Check off ingredients as you go

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

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

How to make duck breast with mango

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

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

3. Pour the excess fat out of the same pan (keep it in a sterilized glass jar in the refrigerator; you can use it later, for sautéing potatoes for example, it’s delicious).

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

5. Serve the duck breast over the roasted mango and spoon the balsamic sauce on top.

Tips

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

• If you use regular balsamic vinegar instead of balsamic glaze, you will need to let the juices reduce for a few minutes.

• Swap the mangoes for figs.