Pan-Seared Duck Steak with Mango Tagliatelle and LimeTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 20 minutes
Oven temperature: 180° C (350° F)
Cooking time: 45 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:209.6 kcal
Proteins:5.4 g
Fats:17.3 g
Carbohydrate:9.6 g
Fibers:1.6 g
Sugar:4.6 g
Cholesterol:33.8 mg
Sodium:37.1 mg
Calcium:19.9 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients for each serving
200
g
duck breast
1
lemon
1/2
ripe mango
1
mint leaves
100
g
potato
5
ml
chopped shallot
3
g
chopped ginger
5
ml
acacia honey
2
ml
aged wine vinegar
3
g
chinese 5 spice powder
100
ml
duck jus
10
g
diced butter (for the sauce)
METHOD
- Cook the duck breast in very hot virgin olive oil, skin side down so that it gets very crispy.
Mango tagliatelle
- Cut the mango into thin strips and marinate them in olive oil and lemon juice.
Sauce
- Sauté the five-spice powder with the acacia honey and grated ginger;
- add the brown duck jus and let reduce by half.
- Whisk in the butter. Add some oven-roasted sesame to bring out the flavor along with some ginger alcohol.
WINE SUGGESTIONS
Zinfandel
Zinfandel Rosé
Riesling
CHEF'S NOTES
A favorite recipe enjoyed at Le Moulin de l'Abbaye in Brantôme, Périgord
Chef's suggestions
I prefer the breast from a duck with blood (smothered) - the meat is more flavorful and moister because the blood stays inside, so it can be cooked like red meat.
Always sear the skin side of the duck breast first so that it will be nice and crispy.
Garnish with few soufflé potatoes, chopped mint, sprigs of flat-leaf parsley.
