Sugar-Glazed Duck and Exotic Fruit
Published December 20, 1997
- Total Time
- 1 hour
- Rating
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Ingredients
FOR THE DUCK
8 small boneless half-breasts of duck (about 6 ounces each), skinned
½ cup plus 4 teaspoons sugar
½ cup soy sauce
½ tablespoon unsalted butter
2 tablespoons orange juice
1 tablespoon rice vinegar
¼ cup chicken broth, homemade or low-sodium canned
FOR THE FRUIT
1 ripe pineapple, peeled, cored and cut into ¼-inch-thick rings
1 ripe mango, peeled and cut lengthwise into ¼-inch-thick slices
5 tablespoons sugar
Juice of ½ lemon
Nutritional analysis per serving (4 servings)
91 grams carbs; 263 milligrams cholesterol; 1754 calories; 64 grams monosaturated fat; 18 grams polyunsaturated fat; 46 grams saturated fat; 136 grams fat; 5 grams fiber; 1990 milligrams sodium; 44 grams protein; 80 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To prepare the duck, place the breasts in a shallow dish just large enough to hold them in a single layer. Sprinkle with 4 teaspoons of sugar. Pour ¼ cup of soy sauce over the duck. Marinate for 30 minutes, turning the breasts once.
- Step 2
Preheat the broiler. Line 2 baking sheets with aluminum foil. Arrange the pineapple in a single layer on 1 sheet and sprinkle with 3 tablespoons of sugar. Arrange the mango on the other sheet and sprinkle with 2 tablespoons of sugar. Place the pineapple under the broiler until it begins to brown, about 5 minutes. Turn the pineapple over and broil 1 more minute.
- Step 3
Meanwhile, place the remaining ½ cup sugar in a shallow bowl. Remove the duck from the marinade and coat well on both sides with the sugar.
- Step 4
When the pineapple is done, remove it from the oven and place the mango under the broiler until browned, about 3 minutes. Turn off the broiler and set the baking sheets with pineapple and mango in the oven to keep warm.
- Step 5
Melt the butter in a large cast-iron skillet over medium-high heat. Add the duck breasts, lower the heat and cook until the sugar glaze turns a deep brown and the duck is cooked to medium rare, about 2 to 3 minutes per side, being very careful not to let the sugar burn.
- Step 6
Remove the duck from the skillet and keep warm. Add ¼ cup of soy sauce, the orange juice, vinegar and chicken broth to the skillet and simmer over medium heat for about 2 minutes, scraping the bottom of the skillet with a wooden spoon.
- Step 7
Slice the duck on the diagonal into thin slices. Remove the fruit from the oven. Squeeze the lemon juice over the fruit and divide the pineapple among 4 plates. Cross the mango slices over the pineapple. Fan the duck slices beside the fruit and spoon the sauce over the duck. Serve immediately.
Private Notes