AUTUMN RECIPE Duck breast with caramelized mangoes and balsamic vinegar sauce

INGREDIENTS FOR 4 PERSONS

METHOD

1- Preparing the duck breasts

Trim each duck breast, keeping the fat on top. Then, using a sharp knife, make cross-shaped cuts. Salt and pepper.

Place the duck breasts, skin side down, in the hot frying pan. Let them cook for 10 minutes. Remove the duck breasts. Pour off the excess fat and return the duck breasts to the frying pan, flesh side this time, for around 5 minutes.

Remove the duck breasts and keep them warm.

2- Preparing the caramelized mangoes

Peel the mangoes and cut them into slices.

In the same frying pan used for the duck breasts, brown the mango slices for 3 minutes. Drizzle with honey and balsamic vinegar. Reduce the juice for 2 minutes over high heat.

3- Finishing and dressing

Cut the duck breasts into slices.

Serve the slices of duck breast with the roasted mango and balsamic vinegar sauce.