Since meeting Jean-Louis, I’ve been thinking of duck products with cherry or mango sauce. Today I defrosted a duck breast and cobbled together this mango glaze sauce.
Duck Breast with Mango Sauce
1 mango, pureed
1/4 cup soy sauce
2 tbsp rice vinegar
2 tbsp sugar
1/2 tsp chili paste
2 duck breasts
Salt and pepper
Bring the mango, soy sauce, vinegar, sugar and chili paste to a boil, then simmer for about 15 minutes. Set aside.
Season the duck breasts with salt and pepper. Score the fat, then sear, fat side down until the fat is crispy and brown. Pour off the accumulated fat, turn and cook the other side until brown.
Brush the breasts with the mango sauce on both sides, then roast in a 425 F oven for 5 minutes. Brush again and roast for 3-5 minutes more. Serve with additional mango sauce.