“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.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Make cuts in the duck breast skin and rub with salt and pepper.
  2. 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.
  3. Turn over, lower the heat and cook for several minutes more until tender and to your own liking.
  4. Remove the duck from the pan, cover and keep warm.
  5. Skim off the duck fat from the juices in the pan, there will most likely be a lot of fat.
  6. Add the stock to the pan, stir to deglaze, then add the butter, chutney, orange juice and the brandy.
  7. Stir well, mix the potato flour with some water and add to the pan to thicken the sauce.
  8. Slice the duck diagonally, arrange with the mango slices on warmed plates. Pour over the sauce.

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