Magrets de Canard à la Mangue

A delicious fillet of perfectly cooked duck with mango slices cooked in duck fat. The whole is topped with caramelized balsamic vinegar, honey and Grand Marnier outbreak. A small wonder that guests always enjoy! I propose a method to pre-cook your breasts before dinner (in the afternoon) and thus avoid the smell of fat during the meal. The result is fantastic and the duck remains rosy wish.

Ingredients

2 beautiful duck breast
8 slices of frozen mango
2-3 tablespoons balsamic vinegar
2 teaspoons honey
40ml Grand Marnier
salt and pepper

Elaboration

Place the duck breasts skin side down in a hot pan. Cook until getting a beautiful golden brown skin. Turn around to cook for 2 minutes on the flesh side. The duck will be cooked perfectly and this operation will already be done!

Place the duck breasts in a baking dish that will go to the oven. Heat the pan again with the equivalent of two tablespoons of duck fat. Put the mangoes (unfrozen!) to cook on high heat enough. Season with salt and pepper.

Meanwhile, put the breasts in a hot oven (200 ° C) for 15 minutes.

When mangoes begin to brown, turn them over to cook the other side. When mangoes are cooked, remove from the pan (in a dish that can be covered with aluminum foil), add the balsamic vinegar into the fat and mango juice from the pan. Add honey and then the Grand Marnier and flambé. Cook 2 or 3 minutes.

Remove the duck from the oven, then cut into slices. Put two mangoes in a hot plate with half a sliced ​​duck breast per person. Pour the caramel over the meat and mangoes. Serve immediately.