Duck Breast And Mango Salad

Name: Duck Breast And Mango Salad
Total time: 25 min
Yield: Serves 4
Ingredients: 6 tablespoons olive oil; 1 tablespoon hot mustard; 2 tablespoons red wine vinegar; Salt and pepper to taste; 2 ripe mangoes; 4 slices French bread; 2 cloves garlic, peeled; 5 tablespoons unsalted butter; 4 duck breasts, skin removed; 1 head chicory (or curly endive); 2/3 cup chicken or duck stock; 1/4 pound mushrooms (Japanese and Chinese mushrooms work well), sliced; 1 tablespoon minced shallots

By Bryan Miller

Total Time: 25 minutes
Rating: 4(8)
Comments: Read comments

Featured in: SALAD IDEAS YOU CAN WARM UP TO

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Serves 4

6tablespoons olive oil
1tablespoon hot mustard
2tablespoons red wine vinegar
Salt and pepper to taste
2ripe mangoes
4slices French bread
2cloves garlic, peeled
5tablespoons unsalted butter
4duck breasts, skin removed
1head chicory (or curly endive)
⅔cup chicken or duck stock
¼pound mushrooms (Japanese and Chinese mushrooms work well), sliced
1tablespoon minced shallots

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
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.
Step 2
Peel mangoes and arrange slices around rim of dishes.
Step 3
Saute French bread slices in 2 tablespoons of the butter until golden. Remove and rub with garlic cloves. Keep them warm.
Step 4
In skillet saute duck breasts in 1 tablespoon butter until rare (about 5 minutes). Keep warm.
Step 5
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.

Ratings

4 out of 5

8 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.

Jane1 year ago

Fantastic taste. I used wild duck and spinach for the salad. I added quinoa. A correction/clarification to the recipe can be added. Two tablespoons of red wine vinegar are in the vinaigrette. In Step 5 the pan is deglazed with 2 tablespoons of red wine vinegar. Correction to recipe should be a total of 4 tablespoons of red wine vinegar.

Private comments are only visible to you.