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Magret de Canard aux mangues et pommes roties (Moulard Duck breast with roasted mangoes and pan fried potatoes)


Posted the03/01/2009 By Akal's Saappadu (Visit website)







Ingredients:

2 Moulard duck breasts (500G each)

½ cup balsamic vinegar

2 mangoes

2 tbsp butter

2 tbsp sugar

2 tbsp honey



Method:

Peel the mangoes and cut them lengthwise.

Make Criss-cross lines on the skin of the duck breasts and dry fry on a high flame, in a pan for about 3 minutes on each side, the fatty side first and then turning over to fry the other side. (Overcooking the red meat makes it dry and hard).



Remove and set aside.



Melt butter in another frying pan. Fry the mangoes on low heat and simmer with sugar to form a compote. Set aside.



Add honey and the balsamic vinegar in a pan and heat for a while. When it thickens, coat the duck breasts with the sauce and serve at once with the mangoes and some pan fried potatoes.



A full bodied Red wine served at about 16°-18°C like a Corbières (Languedoc Roussillon) or a Pomerol (Bordeaux) or an Australian Cabernet Sauvignon would be a perfect accompaniment for the dish. Bon appétit!



PS Mangoes can be substituted by Pears or Apples and the Balsamic vinegar can be replaced by wine.



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