Summary

Ingredients

• 3 duck breast, fillet (250 g each)
• salt
• Pepper, a.d. Mill
• 1 tablespoon lard (duck lard) or oil
• 2 medium mango (s)
• 0.5 teaspoon ½ ginger, freshly grated
• 1 teaspoon curry powder
• Cayenne pepper
• 2 cl port wine
• 1 liter chicken broth
• 1 orange (s), untreated, some grated peel from it
• Ginger, fresh, for the garnish

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Instructions

1. Preheat the oven to 220 ° C. Rub the duck breast fillets with salt and pepper.
2. Heat the lard or oil and place the duck breasts skin-side down in the pan. Sear 3-4 minutes, turn and fry the second side over medium heat for 8 to 10 minutes.
3. In the meantime, peel and core the mangoes. Cut one mango into wedges, the other into small cubes. Place the duck breast fillets skin side up in an ovenproof dish and fry them on the middle rack in the hot oven for 8-10 minutes until crispy. Then take it out and keep it warm.
4. In the meantime, degrease the meat stock. Put the mango cubes in the pan and fry briefly in the remaining frying fat. Season with ginger, curry and cayenne pepper. Pour port wine, broth and gravy on top and fry over medium heat until the fruits are soft and translucent. Finally mix in the orange peel.
5. Cut the fillets into thin, oblique slices and mix the resulting meat juice into the mango sauce. Mix the duck breast with the mango wedges and serve on the sauce. Garnish with fresh ginger if you like.