Duck breast stuffed with mango chutney
Level of difficulty Average
Preparation time 30mins
Cooking time 15mins
Cost Average budget
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).
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.
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.