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Duck in Ginger Mango Sauce

Source of Recipe

by ddw121/EDC, from Colorado Collage cookbook


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9422.2

List of Ingredients

2 ripe mangoes (about 1 1/4 lbs) peeled and seeded
1 1/2 c chicken broth (divided-see recipe)
1 tbs peeled, chopped fresh ginger
2 tbs minced shallots
1/3 c dry red wine
2 tbs balsamic vinegar
4 duck breast halves, skinned
salt and freshly ground pepper
2 tbs vegetable oil
1 teas chopped fresh rosemary
1-2 teas sugar (optional)
pinch cayenne

Garnish:
1 ripe mango, peeled, seeded and thinly sliced

Note: Jarred mangoes could possibly be substituted for fresh


Recipe

Puree mango in food processor or blender, add 3/4 c chicken broth and blend until smooth.

In a small sauce pan, combine ginger, shallots, wine and vinegar over medium heat. Simmer until mixture is reduced to about 3 tbs. Add 1/4 c of chicken broth and heat to boiling. strain, pressing to reduce moisture. Return liquid to saucepan, discarding pulp. Add pureed mango mixture and heat to boiling. Remove from heat.

Season duck with salt and pepper to taste.

In heavy skillet, heat oil over medium-high heat. Add duck and cook about 3 minutes per side, or until medium-rare, still pink in center. Remove and cover with foil to keep warm.

Discard drippings form skillet and add remaining 1/2 c chicken broth; heat to boiling. Boil, stirring frequently until reduced to 1/4 cup. Add mango sauce and rosemary and simmer until thick enough to coat a spoon. Taste, add sugar if desired, and simmer briefly to dissolve sugar. Add cayenne and remove from heat. Cut duck in lengthwise slices. Spoon sauce onto plate and place duck slices on top, alternating with mango slices, if desired.

Serves 4