Grilled duck breast with mango salsa

Grilled duck breast with mango salsa

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Duck breasts are available at many good butchers, the legs often being used for duck confit. This recipe gives a medium-rare but delicious meat.

Ingredients

Quantity Ingredient
4 duck breasts
salt and freshly ground pepper

Mango salsa:

Quantity Ingredient
1 mango, peeled and cut into 1 cm cubes
2 small red onions, finely chopped
1/2 fresh bird’s eye chilli, seeded and finely chopped
1 tablespoon light olive oil
1 teaspoon water
1/4 cup mint leaves
2 tablespoons lime juice
salt and freshly ground pepper

Method

  1. First make the mango salsa. Place the mango in a mixing bowl. Combine the onion, chilli, oil and water in a saucepan. Cover and cook over a gentle heat until onion is transparent without colouring, about 10 minutes. Cool before adding to the mango. Drop the mint leaves into boiling water for 1 minute. Drain, refresh in iced water, drain and squeeze dry then finely chop. Add to the onion and mango mixture and stir in the lime juice, salt and pepper. Leave to stand for 1 hour before serving.
  2. Preheat the griller to very hot or the oven to 230°C. Season the duck pieces with salt and pepper and place skin-side up on a rack in a pan. Grill or roast for 10 minutes to render some of the fat from under the skin. Drain off the fat, reduce the oven to 180°C and continue to cook the duck until tender, a further 5–10 minutes, according to taste.
  3. Let the duck rest in a warm place for 5 minutes to allow the juices to be reabsorbed into the meat. To serve, slice the breasts slightly diagonally across and arrange on warm plates. Spoon some mango salsa on each plate. Follow with a green salad.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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