Duck Breast And Mango Salad

By Bryan Miller

Published March 22, 1983

Total Time
25 minutes
Rating
4(8)
Comments
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Ingredients

Yield:Serves 4

  • 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)

  • ⅔ cup chicken or duck stock

  • ¼ pound mushrooms (Japanese and Chinese mushrooms work well), sliced

  • 1 tablespoon minced shallots

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

36 grams carbs; 167 milligrams cholesterol; 674 calories; 22 grams monosaturated fat; 4 grams polyunsaturated fat; 14 grams saturated fat; 43 grams fat; 4 grams fiber; 1121 milligrams sodium; 38 grams protein; 25 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

  1. 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.

  2. Step 2

    Peel mangoes and arrange slices around rim of dishes.

  3. Step 3

    Saute French bread slices in 2 tablespoons of the butter until golden. Remove and rub with garlic cloves. Keep them warm.

  4. Step 4

    In skillet saute duck breasts in 1 tablespoon butter until rare (about 5 minutes). Keep warm.

  5. 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.

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Comments

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Jane

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.

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