Indulge in a delightful culinary journey with our exquisite duck breast and mango salad recipes. These tantalizing dishes combine the richness of succulent duck breast with the tropical sweetness of ripe mangoes, creating a symphony of flavors that will delight your taste buds.
From the classic seared duck breast with mango salsa, a harmonious blend of sweet, savory, and tangy flavors, to the innovative duck breast and mango salad with a zesty dressing, these recipes offer a range of options to suit every palate. You'll also find a refreshing mango-based dressing that elevates the salad to new heights of deliciousness.
Whether you're seeking an elegant main course for a special occasion or a vibrant and flavorful salad for a light and healthy meal, our duck breast and mango salad recipes have got you covered. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that's sure to leave you craving more.
DUCK BREAST AND MANGO SALAD
Provided by Bryan Miller
Categories salads and dressings
Time 25m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Make vinaigrette by mixing olive oil, mustard, vinegar and salt and pepper. Place in bottom of large mixing bowl. Toss well with chicory. Arrange salad on 4 serving plates.
- Peel mangoes and arrange slices around rim of dishes.
- Saute French bread slices in 2 tablespoons of the butter until golden. Remove and rub with garlic cloves. Keep them warm.
- In skillet saute duck breasts in 1 tablespoon butter until rare (about 5 minutes). Keep warm.
- Deglaze pan with 2 tablespoons red-wine vinegar and add stock. Reduce by half. Set aside. In another pan saute mushrooms and shallots in 2 tablespoons butter. When cooked, place over salads. Slice warm duck breasts and distribute over middle of salads. Place French bread on plates. Reheat sauce, check for seasonings and pour over duck slices. Serve immediately.
Nutrition Facts : @context http, Calories 674, UnsaturatedFat 25 grams, Carbohydrate 35 grams, Fat 43 grams, Fiber 4 grams, Protein 38 grams, SaturatedFat 14 grams, Sodium 1121 milligrams, Sugar 25 grams, TransFat 1 gram
WARM DUCK SALAD
Steps:
- Preheat the oven to 400 degrees F.
- Place the duck breasts on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes, until medium-rare. Remove from the oven, cover tightly with aluminum foil, and allow to sit for 10 to 15 minutes. Remove and discard the fat and skin on top (unless you're making cracklings), slice the duck, and then cut the slices crosswise into julienned pieces.
- Meanwhile, in a small bowl, combine the shallots, sherry vinegar, orange zest, and 1 1/2 teaspoons of salt. Whisk in the olive oil and set aside.
- For the salad, trim the bottom half-inch from the endive and cut them diagonally into 1/2-inch slices. Separate the leaves and discard the cores. Place the slices in a large salad bowl. Add the mache leaves, oranges, raspberries, and toasted pecans. Toss with enough dressing to moisten. Gently toss in the warm duck meat and serve immediately.
DUCK BREAST AND FRISéE SALAD
Provided by Bruce Aidells
Categories Salad Duck Leafy Green Appetizer Fry Lunch Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 first-course servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle of oven and preheat oven to 375°F.
- Toss bread with oil and kosher salt and spread in 1 layer in a large shallow baking pan, then bake until golden, about 12 minutes.
- Whisk together Sherry vinegar, mustard, pepper, and salt to taste in a large bowl, then add oil in a slow stream, whisking until emulsified.
- Fry duck slices in 2 batches in a 12-inch heavy skillet over moderate heat, turning over once, until browned, about 3 minutes per batch (use caution; fat will splatter). Transfer duck breast bacon with tongs to a paper-towel-lined platter and loosely cover with foil to keep warm.
- Fill a deep 10-inch skillet with 1 1/4 inches cold water. Add distilled vinegar and bring to a simmer.
- Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
- Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
- Toss frisée and croutons with dressing. Serve salad topped with duck bacon and eggs.
DUCK WITH MANGO
Fruit always works well with duck.This is an elegant dish and I like to serve it with new potatoes and a selection of vegetables. Note that there can be a big dfference in the size of duck breasts, you might only need two or three to serve 4 people.
Provided by PetsRus
Categories Duck
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
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.
MARINATED DUCK BREAST WITH MANGO SALSA
Make and share this Marinated Duck Breast With Mango Salsa recipe from Food.com.
Provided by The Flying Chef
Categories Duck Breasts
Time 50m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Note: prep time does not include marinating time.
- Combine all the marinade ingredients in a large bowl, mix well, add duck and combine, marinade for several hours or overnight.
- For the mango salsa combine all the ingredients in a bowl and mix well, cover and refrigerate an hour or two before serving.
- Heat an unoiled pan. Prick duck skin all over, add duck skin side down to pan, cook until browned and crisp. (you will have to drain the fat several times while cooking as there is a lot of fat in the skin of a duck.) Spread about a teaspoon of marinade onto the meat of the breast then place on a wire rack skin side up. Bake in pre heated oven 180c 20-25 Min's or until cooked as desired. I turn the grill on for the last couple of minutes of cooking to really crisp up the skin.
- Serve duck with mango salsa and green salad.
- For the salad.
- Cook bacon in a pan until browned and crisp. drain on absorbent paper.
- Remove crusts from bread. Butter one side sprinkle with garlic powder, parsley and basil fry in pan until browned and crisp do the same to the other side, repeat with remaining slice of bread, cut both slices into cubes.
- Combine lettuce leaves, homemade crouton's, bacon (reserving enough bacon to throw a few pieces on the top for presentation) in a bowl. Top with watercress. Drizzle with dressing or serve dressing on the side.
- For the dressing combine all the ingredients in a jar and shake well.
Tips:
- Choose high-quality duck breasts. Look for breasts that are firm and plump, with no visible bruising or discoloration.
- Score the duck skin before cooking. This will help the fat render out and prevent the skin from becoming tough.
- Cook the duck breast over medium heat. This will help to render out the fat and cook the breast evenly.
- Let the duck breast rest before slicing. This will help the juices redistribute throughout the breast, resulting in a more tender and flavorful dish.
- Serve the duck breast with a variety of accompaniments. Some popular options include mango salad, roasted potatoes, and grilled vegetables.
Conclusion:
Duck breast is a delicious and versatile dish that can be enjoyed in many different ways. By following these tips, you can cook a perfect duck breast that will impress your friends and family. Serve it with your favorite sides, and you'll have a meal that everyone will love.
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