Duck with Mango on Belgian Endive

Duck with Mango on Belgian Endive
Need a gluten free hor d'oeuvre? Duck with Mango on Belgian Endive could be a spectacular recipe to try. This recipe serves 18. This recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 484 calories, 6g of protein, and 49g of fat. From preparation to the plate, this recipe takes roughly 1 hour. Head to the store and pick up belgian endive, sugar, kosher salt, and a few other things to make it today.

Instructions

1
The duck has to be prepared the day before because of the long slow cooking time. If you are purchasing a pre-cooked confit of duck, skip the instructions in this paragraph and follow the directions on the package of the product. In any event, you will need to shred the duck for use in this recipe. For your own confit of duck, mix the salt, pepper and garlic together and coat the duck with the seasonings rubbing into the surface of the duck. On the stovetop, heat the oil or lard in a deep roasting pan (if you will be using the oven) or in a large Dutch oven (if you will be cooking on the range). (Note: you will be poaching the duck, not frying it, so, it is important to avoid making the oil too hot.)
Ingredients you will need
SeasoningSeasoning
GarlicGarlic
PepperPepper
Whole DuckWhole Duck
LardLard
SaltSalt
Cooking OilCooking Oil
Equipment you will use
Roasting PanRoasting Pan
Dutch OvenDutch Oven
OvenOven
2
Add the duck to the warm oil. If you are using the oven, put the duck in a preheated 200 degree F oven for about 6 to 8 hours. If you are using the stovetop, cook the duck at a simmer. In either case, the duck must be cooked until it falls away from the bone.
Ingredients you will need
BoneBone
Whole DuckWhole Duck
Cooking OilCooking Oil
Equipment you will use
OvenOven
3
Remove all the duck meat from the bones and reserve meat until needed.
Ingredients you will need
Whole DuckWhole Duck
MeatMeat
4
Cut the endive in half and remove the core. Lightly sear the cut sides of the endive in olive oil over medium heat in a nonstick pan.
Ingredients you will need
Olive OilOlive Oil
EndiveEndive
Equipment you will use
Frying PanFrying Pan
5
Sprinkle in the sugar, salt, pepper, and butter - cover and continue to cook until al dente - about 10 minutes. You want the endive to be slightly tender, but firm enough to support the duck filling. Season with salt and pepper, remove from heat, and let cool.
Ingredients you will need
Salt And PepperSalt And Pepper
ButterButter
EndiveEndive
PepperPepper
SugarSugar
Whole DuckWhole Duck
SaltSalt
6
Prepare the mango/berry puree by adding the mango and strawberries to a blender or food processor and blending until smooth.
Ingredients you will need
StrawberriesStrawberries
BerriesBerries
MangoMango
Equipment you will use
Food ProcessorFood Processor
BlenderBlender
7
If duck is cold, heat or re-heat it, depending on whether you have made your own confit, or have purchased it prepared. Shred the duck with 2 forks.
Ingredients you will need
Whole DuckWhole Duck
8
Fill each endive-half with duck, spoon mango berry puree on top and garnish with a raspberry.
Ingredients you will need
RaspberriesRaspberries
EndiveEndive
BerriesBerries
MangoMango
Whole DuckWhole Duck
9
Serve slightly warm.
DifficultyExpert
Ready In1 h
Servings18
Health Score3
Magazine