DUCK BREAST STEAKS w/FRESH MANGO

By BobD

Ingredients

• 4 SERVINGS
• 2 (3/4- to 1-lb) Moulard duck breast halves
• 1 teaspoon crushed coarse sea salt or kosher salt
• 1 lb ripe mangoes, preferably Ataulfo or Champagne
• 3 tablespoons finely chopped scallion
• 2 tablespoons fresh lime juice
• 1 tablespoon minced peeled ginger
• 2 to 3 teaspoons minced fresh hot chile (optional)

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Pat duck dry. Score skin through fat with a sharp paring knife, in a crosshatch pattern, at 1/2-inch intervals.

Rub all over with sea salt

Put duck, skin side down, in a 10- to 12-inch heavy skillet and set it over medium heat.

Cook until skin is well browned, 8 to 10 minutes (duck will give off a significant amount of fat).

Carefully turn duck skin side up (it will spatter) and cook, covered, over medium-low heat until an instant-read thermometer registers 135F for medium-rare, 6 to 9 minutes.

While duck is cooking, cut off and chop flesh from mangoes, discarding skin, and stir together with scallion, lime juice, ginger, chile (if using), and salt to taste.

Transfer duck with tongs to a cutting board (reserve remaining fat for another use ) and let rest 5 minutes.
Cut crosswise into thin slices and serve with mango relish.

COOKS NOTES:

Moulard duck breasts (a.k.a magret duck breasts, available at some supermarkets and specialty foods shops and by mail order from D'Artagnan) have the most steaklike flavor, but milder Pekin duck breasts, which have less fat and are smaller-at about 8 ounces per breast half, you'll need 4 to serve 4-will also work. One readily available brand, Maple Leaf Farms, has been treated with a salt solution, which makes for a slightly different texture. Cook the Pekin duck breasts about 7 to 8 minutes skin side down and about 5 to 7 minutes skin side up.