Mango Glazed Duck Breast
with Paradise Rice
Add a little bit of low-key luxury to your menu with our delicious mango glazed duck breast recipe. To get the skin beautifully golden and crispy, we’ve pan-fried the duck first before finishing it off in the oven and coating it in a glossy mango glaze. Thinly sliced over a bed of ‘paradise’ rice (trust us, you won’t be going back after tasting this coconutty side) and finished off with a sprinkling of chopped coriander and fresh chilli, this dish really does taste as good as it looks.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Red Pepper
1
Carrot
1
Coriander
1
Lime
½
Red Chilli
2
Duck Breasts
150
Basmati Rice
½
Chicken Stock Powder
1
Desiccated Coconut
2
Mango Chutney
Not included in your delivery
300
Water for the Rice
2
Water
Nutritional information
Utensils
Instructions
Preheat the oven to 220C. Halve, then remove the core from the pepper and thinly slice. Trim the ends from the carrot and grate on the coarse side of your grater (no need to peel). Roughly chop the coriander (stalks and all). Zest, then halve the lime. Halve the chilli lengthways, then finely chop. Gently score the duck skin with the tip of your knife in a criss-cross pattern, being careful not to cut through to the meat.
Add a splash of oil to a large saucepan over medium heat. Add the pepper and cook until soft, 3-4 mins. Stir in the rice. Add the water (see ingredients for amount) and stock powder. Bring to the boil then lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.
Heat a frying pan over medium heat (no oil) and add the desiccated coconut. Cook until the coconut is golden, stirring frequently. TIP: The coconut burns easily so keep an eye on it! When golden, transfer to a small bowl. We will add it to the rice later. Wipe out the pan and return it to a medium-high heat - it's time to cook the duck!
Season the duck on both sides with salt and pepper. When the frying pan is hot, lay the duck in the pan skin-side down. Cook until the skin is golden and crisp, 4-5 mins. Lower the heat to medium if it's browning too quickly. Turn and brown the flesh side for 1 minute then transfer to a lined baking tray. Roast on the top shelf of your oven for 7-8 mins if you like your duck pink. Cook for 10-12 mins if you like it more well done.
Meanwhile, give the frying pan a quick wash and then pop back on a low heat. Add the mango chutney along with the water (see ingredients for amount). Heat, stirring, until the mixture bubbles then cook for 2 mins until shiny and sticky. Remove from the heat and stir in a pinch of chilli and a squeeze of lime juice.
When the duck is ready, remove from the oven and transfer to the pan with the glaze. Roll the duck in the glaze and leave to rest while you plate up. Fluff up the rice with a fork and stir in the carrot, lime zest, remaining lime juice and coconut, then share between your plates. Thinly slice the duck breasts and lay on top Spoon the glaze over the duck. Finish with a sprinkling of coriander and a little more chilli. Enjoy!
