Pan-Roasted Duck with Mango Coconut Vinegar Sauce

Pan-roasted duck breast with mango-infused coconut vinegar and reduced brown sauce, finished with fresh mango, sweet peppers and coriander.

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Keyword: Duck, Mango, Vinegar

Category: Main Courses

Course: Mains, Poultry

Cuisine: Caribbean

Prep Time: 15

Cook Time: 12

Marinating the Mango Vinegar: 2

Total Time: 2 27

Servings: Servings

Calories: 259kcal

Author: MJF

Cost: £12.00

Equipment

1 Non-Reactive Container, for marinating mango vinegar.
1 Sieve
1 Heavy based Frying Pan
1 Carving Board & Knife

Ingredients

Mango Vinegar

200 g Ripe Mango Trimmings, flesh from around the stone and peelings with flesh attached (7 oz)
250 ml Coconut Vinegar 8¾ fl oz

Duck

4 each Duck Breasts, approximately 180–200g each (6½–7 oz each)
5 g Fine Sea Salt 1 tsp
2 g Freshly Ground Black Pepper ½ tsp

Mango Coconut Vinegar Sauce

80 ml Mango Coconut Vinegar 2¾ fl oz
200 ml Reduced Brown Sauce 7 fl oz
50 ml Chicken or Duck Stock 1¾ fl oz
15 g Unsalted Butter cold and diced (½ oz)
Fine Sea Salt as required
Freshly Ground Black Pepper as required

Mango and Sweet Pepper Garnish

120 g Ripe but Firm Mango, cut into fine julienne (4¼ oz)
40 g Red Sweet Pepper, cut into fine julienne (1½ oz)
40 g Yellow Sweet Pepper, cut into fine julienne (1½ oz)
10 g Fresh Coriander Leaves ⅓ oz
10 ml Mango Coconut Vinegar 2 tsp
10 ml Extra-Virgin Olive Oil 2 tsp
Fine Sea Salt as required

Instructions

For the Mango Vinegar

Place the mango trimmings in a clean, non-reactive container and lightly crush them to expose the flesh.
Pour over the coconut vinegar, ensuring the mango is completely submerged.
Cover and refrigerate for 24–48 hours to allow the vinegar to extract the mango aroma and flavour.
Strain through a fine sieve without pressing excessively. For a clearer vinegar, pass through muslin or a coffee filter. Keep refrigerated until required.

For the Duck

Trim any excess fat or sinew from the duck breasts.
Score the skin lightly in a fine crosshatch pattern, cutting through the skin and fat without cutting into the flesh.
Season both sides with the salt and black pepper.
Place the duck breasts skin-side down in a cold, heavy-based frying pan.
Set over medium heat and cook slowly for approximately 7–9 minutes, allowing the fat to render gradually and the skin to become evenly golden and crisp.
Pour away excess rendered fat as necessary, reserving it for another use.
Turn the duck breasts and cook the flesh side for approximately 2 minutes.
Transfer to an oven preheated to 180°C (356°F) and roast for a further 4–6 minutes, depending on thickness and the required degree of doneness.
Remove the duck from the pan and rest in a warm place for 6–8 minutes.
Carefully pour away any excess fat from the pan, leaving the caramelised cooking residues behind.
Return the pan to medium heat and add the mango coconut vinegar.
Deglaze thoroughly, scraping the caramelised juices from the base of the pan.
Reduce the vinegar by approximately half.
Add the reduced brown sauce and stock and bring to a gentle simmer.
Reduce until the sauce reaches a light coating consistency and the acidity of the vinegar is integrated with the richness of the brown sauce.
Remove from the heat and whisk in the cold butter.
Adjust the seasoning with salt and black pepper as required.
Combine the julienne mango, red pepper and yellow pepper immediately before serving.
Add the coriander leaves, mango coconut vinegar and olive oil.
Season lightly with salt and toss gently, keeping the garnish fresh and crisp.

Presentation

Slice each rested duck breast diagonally into four or five pieces, keeping the slices together in the natural shape of the breast.
Spoon the mango coconut vinegar sauce onto each warm plate and arrange the sliced duck breast over the sauce with the crisp skin uppermost.
Place the mango and sweet pepper julienne lightly alongside or across one end of the duck.
Finish with a few fresh coriander leaves and a small additional spoonful of sauce.
Serve immediately.

Notes

Coconut vinegar provides a rounded acidity with a subtle tropical character. It should not be confused with coconut-flavoured vinegar.

Use ripe, aromatic mango trimmings rather than overripe fruit. The aim is to infuse the vinegar with mango flavour without creating a sweet purée.

The mango coconut vinegar may be prepared several days in advance and kept refrigerated.

A good reduced brown sauce should provide body and savoury depth without overwhelming the vinegar. Demi-glace, reduced duck jus or a well-made brown poultry jus may also be used.

The finished sauce should retain enough acidity to cut through the richness of the duck.

Use ripe but firm mango for the garnish so that the julienne retains its shape and provides fresh texture.

Chicken Variation

Replace the duck breasts with 4 each Skin-On Chicken Breasts, approximately 180–200g each (6½–7 oz each).

Pan-roast the chicken skin-side down until golden, then finish in the oven until fully cooked.

Prepare the mango coconut vinegar sauce in the same pan using the chicken cooking juices.

Reduce the brown sauce to approximately 170ml and increase the mango coconut vinegar slightly if required, as chicken is less rich than duck.

Nutrition

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