Duck Breast With Peach And Mango Salsa
This delightful recipe combines crispy-skinned duck breasts with a vibrant peach and mango salsa that's bursting with fresh flavors. The juicy fruits, along with a touch of chili, cilantro, and lime juice, create a zesty and colorful topping that perfectly complements the tender duck meat. Impress your guests with this elegant dish that balances sweet, savory, and spicy notes for a truly memorable meal.
— Constant Cookbook
Ingredients
- 1 peeled ripe peach, cut into 1⁄2-inch dice
- 1⁄2 peeled ripe mango, cut into 1⁄2-inch dice
- 1⁄2 small serrano chili, seeded and finely
- chopped (about 1⁄2 tsp.), or to taste
- 3 green onions, white and light green portions,
- thinly sliced
- 1⁄2 cup loosely packed fresh cilantro leaves,
- coarsely chopped
- 2 Tbs. diced red bell pepper (optional)
- 1 1⁄2 Tbs. fresh lime juice
- 1/2 tsp. salt
- 4 boneless duck breast halves, each 6 to 7 oz.,
- skin on
- Salt and freshly ground pepper, to taste
- 2 tsp. canola oil
Instructions
- To make the salsa, in a nonreactive bowl, combine the peach, mango, chili, green onions, cilantro, bell pepper, lime juice and salt and stir to combine. Cover and refrigerate for at least 30 minutes or up to 1 hour to allow the flavors to marry.
- Let the duck breasts stand at room temperature for 30 to 60 minutes. Preheat an oven to 375°F.
- Using a sharp knife, score the duck skin in several places, being careful not to cut into the flesh. Generously season both sides of each breast with salt and pepper.
- In a large, heavy ovenproof fry pan over medium-high heat, warm the oil. Add the duck breasts, skin side down. Cook, without moving or pressing down on them, for 5 minutes, tipping the pan and spooning off the rendered fat halfway through the cooking. The skin should be brown and crisp. Turn the duck breasts over and transfer the pan to the oven. Cook for about 5 minutes more for medium-rare, about 8 minutes more for medium. To check for doneness, make an incision with a sharp knife; the breast should be reddish pink for medium-rare and very pale pink for medium. Remember that they will continue to cook after you remove them from the heat.
- Transfer the duck breasts to a carving board, cover loosely with aluminum foil and let rest for 5 minutes.
- Slice the duck across the grain about 1/2 inch thick. Fan a sliced duck breast on each warmed individual plate and place a mound of salsa on the side. Serve immediately. Serves 4.
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