Duck breast with Mango

This is a recipe I’ve been making often since a very good friend of mine from Pau (Christine!) made it for me a few years ago. A delicious duck breast perfectly cooked, with slices of mango cooked in the duck fat. The whole thing is topped with a caramelized sauce with balsamic vinegar, honey and Grand Marnier flambé. A little gem that guests always appreciate! I suggest a method to pre-cook your duck breast before dinner (in the afternoon) and avoid the smell of fat during the meal. The result is fantastic and the duck stays as pink as you like.

For once in a recipe, I use a Picard product! I do buy their mangoes, because they are very good, and they are convenient to use. Because it is quite difficult to get nice slices without skin with fresh mangoes.

Recipe for duck with mango for 4 people:

-2 beautiful duck breasts
-8 slices of frozen mango (picard!)
-2-3 tablespoons of balsamic vinegar
-2 teaspoons of honey
-40ml of Grand Marnier
-salt pepper

Put the duck breasts skin side down in a hot pan.

Let cook to obtain a nice golden skin. Turn them over and cook for 2 minutes on the flesh side.

The duck will be cooked perfectly and this operation will be already done!

Put the duck breasts in an ovenproof dish. Let cool, then store in a cool place until evening.

Save the fat from the pan!

When dinner is ready, reheat the pan with the equivalent of two tablespoons of fat from the duck breasts. Put the mangoes (defrosted!) to cook over fairly high heat. Add salt and pepper.

At the same time, put the duck breasts in a hot oven (200°C) for 15 minutes.

When the mangoes begin to brown, turn them over to cook the other side.

When the mangoes are cooked, remove them from the pan (in a plate covered with aluminum foil), add the balsamic vinegar in the fat and the mango juice from the pan.