Best Duck With Mango On Belgian Endive Recipes

Leftovers: Duck, Mango and Caramelized Onion Wrap image

Provided by Ming Tsai

Time 15m

Yield 2 servings

Number Of Ingredients 10

1 tablespoon Dijon
1/2 tablespoon sambal
2 limes, juiced
2 cups shredded duck meat
1 large red onion, sliced and caramelized
1 mango, peeled and sliced
2 cups shredded iceberg lettuce
1 sliced tomato
2 large whole wheat burrito or lavash
Salt and black pepper, to taste

Steps:

PLATING: In a large bowl, whisk together Dijon, sambal and limes. Mix with duck, onions and mango. Check for seasoning. Roll in lavash with lettuce and tomato. Slice on the bias.

Duck with Mango image

Provided by PetsRus

Categories Duck

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

4 duck breasts
salt
white pepper
3 tablespoons duck or 3 tablespoons chicken stock
2 tablespoons butter
2 tablespoons mango chutney, if there are large pieces of mango in the chutney,chop them finely
2 tablespoons orange juice
1 tablespoon brandy or 1 tablespoon armagnac
1 teaspoon potato flour or 1 teaspoon cornstarch
water
1 mango, peeled,stoned and sliced

Steps:

Make cuts in the duck breast skin and rub with salt and pepper.
In a preheated heavy frying pan, fry the breasts on a fairly hot heat, skin side down for about 5/6 minutes until the skin has turned golden brown.
Turn over, lower the heat and cook for several minutes more until tender and to your own liking.
Remove the duck from the pan, cover and keep warm.
Skim off the duck fat from the juices in the pan, there will most likely be a lot of fat.
Add the stock to the pan, stir to deglaze, then add the butter, chutney, orange juice and the brandy.
Stir well, mix the potato flour with some water and add to the pan to thicken the sauce.
Slice the duck diagonally, arrange with the mango slices on warmed plates. Pour over the sauce.

Roast Five-Spice Duck with Honeyed-Mango Chutney Sauce image

Provided by Duy Pham

Yield Makes 4 servings

Number Of Ingredients 13

4 quarts water
2 cups salt
2 cups (packed) brown sugar
1 onion, quartered
1 orange, quartered
12 whole star anise*
10 garlic cloves, crushed
1/2 cup sliced fresh ginger
1/4 cup soy sauce
3 tablespoons Chinese five-spice powder*
6 cups cold water
2 6-pound whole ducks
Honeyed-Mango Chutney Sauce

Steps:

Bring first 10 ingredients to boil in large pot; boil 30 minutes. Remove from heat. Stir in 6 cups cold water. Cool completely. Add ducks to brine, immersing entirely. Cover and refrigerate at least 8 hours and up to 18 hours.
Preheat oven to 425°F. Place rack in roasting pan. Remove ducks from brine and drain well. Pat dry with paper towels. Place ducks on rack in pan. Roast ducks 45 minutes. Remove excess fat from pan with baster. Continue roasting until instant-read thermometer inserted into thickest part of thigh registers 175°F, about 1 hour longer. Let rest 30 minutes.
Cut each duck in half and transfer each half to plate. Spoon Honeyed-Mango Chutney Sauce alongside and serve.
*Available at Asian markets and specialty foods stores, and in the spice section of some supermarkets.