Marinated Duck Breast With Mango Salsa

Name: Marinated Duck Breast With Mango Salsa
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 slices bacon, cut into strips; 50 milliliters balsamic vinegar; 2 slices bread; 4 servings butter; 118 milliliters dried basil (approx, to sprinkle on bread); 1 teaspoons dried parsley (approximately enough to sprinkle on bread); 4 duck breasts; 1 Tbsp fresh coriander, chopped; 1 teaspoon fresh ginger, grated; 3 garlic cloves; 1 teaspoon garlic powder (approx, to sprinkle on bread); 2 Tbsps honey; 2 Tbsps lemon juice; 2 Tbsps lemon juice; 3 Tbsps lemon juice; 2 Tbsps lemongrass, fresh chopped; 425 grams large mangoes or 1 mangoes, chopped; 200 grams mixed salad greens (radicchio, rocket, iceberg etc..); 2 Tbsps oil; 4 servings pepper; 1 small red onion; 1 teaspoons sugar; 1 Tbsp sweet chili sauce (some brands can be very sweet, you may want to combine chili sauce with sweet chili so it is not to ); 2 Tbsps watercress, for the top

The recipe Marinated Duck Breast With Mango Salsa could satisfy your Mexican craving in around 50 minutes. One serving contains 649 calories, 52g of protein, and 31g of fat. This recipe serves 4. If you have chili sauce, lemon juice, bread, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Note: prep time does not include marinating time.

Combine all the marinade ingredients in a large bowl, mix well, add duck and combine, marinade for several hours or overnight.For the mango salsa combine all the ingredients in a bowl and mix well, cover and refrigerate an hour or two before serving.

Ingredients you will need

Marinade

Mango

Salsa

Whole Duck

Equipment you will use

Bowl

Heat an unoiled pan. Prick duck skin all over, add duck skin side down to pan, cook until browned and crisp. (you will have to drain the fat several times while cooking as there is a lot of fat in the skin of a duck.)

Ingredients you will need

Whole Duck

Equipment you will use

Frying Pan

Spread about a teaspoon of marinade onto the meat of the breast then place on a wire rack skin side up.

Ingredients you will need

Marinade

Spread

Meat

Equipment you will use

Wire Rack

Bake in pre heated oven 180c 20-25 Min's or until cooked as desired. I turn the grill on for the last couple of minutes of cooking to really crisp up the skin.

Equipment you will use

Oven

Grill

Serve duck with mango salsa and green salad.For the salad.Cook bacon in a pan until browned and crisp. drain on absorbent paper.

Ingredients you will need

Bacon

Mango

Salsa

Whole Duck

Equipment you will use

Frying Pan

Remove crusts from bread. Butter one side sprinkle with garlic powder, parsley and basil fry in pan until browned and crisp do the same to the other side, repeat with remaining slice of bread, cut both slices into cubes.

Ingredients you will need

Garlic Powder

Parsley

Butter

Basil

Bread

Equipment you will use

Frying Pan

Combine lettuce leaves, homemade crouton's, bacon (reserving enough bacon to throw a few pieces on the top for presentation) in a bowl. Top with watercress.

Ingredients you will need

Lettuce Leaf

Watercress

Croutons

Bacon

Equipment you will use

Bowl

Drizzle with dressing or serve dressing on the side.For the dressing combine all the ingredients in a jar and shake well.

Ingredients you will need

Shake

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Stoltz Organic Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 26 dollars per bottle.