Duck breast stuffed with mango chutney

By Melchichi

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Rate this recipe 4/5 (81 Votes)

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Duck Curry

Landaise Salad (Foie Gras Salad)

Details

servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 15mins
Cost Average budget

Preparation

Step 1

Cut the breasts in two widthwise, then in the flesh, make a large incision with the tip of a knife to create a small pocket. Salt and pepper the duck breasts including inside the pocket. Fry the duck breast in a pan over high heat, skin side down to give it a nice colour. Remove from the heat when brownded (it should still be raw inside).

Step 2

In the same pan, fry thin slices of onion, the half courgette and carrots, cut into thin sticks for 4 minutes, then add thin slices of mango and cook another minute. Turn off the heat, add the tablespoon of vinegar and 4 tablespoons of honey and stir.

Step 3

Stuff the pocket of the duck with this mixture. Wrap the breasts in foil making papillottes and cook over low heat in a pan for 5 minutes on each side. Leave aside for 5 minutes and serve.

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