Pan Seared Duck with Ancho Chile Mango Salsa

(Serves 12)

Ingredients for the Mango Salsa:

2 cup mango, diced small (2 1/2 lb after peeling and seeding)

1 pepper ancho chili pepper, rehydrated and diced small

3 Tbsp. cilantro, chopped fine

6 Tbsp. kiln dried cherries

1 Tbsp. mint leaves, chopped fine

1/4 cup red onion, diced small

1/2 cup + 2 Tbsp. roma tomato, diced small

½ tsp. garlic, minced

1 Tbsp. sherry vinegar

1 Tbsp. raspberry vinegar

Ingredients for the Prickly Pear Marinade:

1 cup apple juice

1 Tbsp. Apple cider vinegar

4 Tbsp. Prickly pear syrup

2 Tbsp. Olive oil

3 tsp. Canola oil

4 Tbsp. Port wine

2 Tbsp. Soy sauce, low-sodium

¼ tsp. Liquid barbecue smoke

2 tsp. Bay leaves

4 tsp. Cilantro, chopped

⅔ tsp. Garlic, chopped

2 Tbsp. Shallot, chopped

1 Tbsp. Cumin seed, toasted

⅔ tsp. Crushed red pepper

2 pinches dried thyme

2 pinches fresh rosemary, chopped

1 Tbsp. cracked black pepper

Ingredients for the Pan Seared Duck:

4 four-oz portions prickly pear marinated boneless duck breast, trimmed of most fat

1 cup mango salsa (see recipe)

Directions for the Mango Salsa:

  1. Soak the ancho chile in hot water to soften.
  2. For the chiles, remove stems, split open and dip in water to remove seeds before dicing.
  3. Combine with the remaining ingredients in a mixing bowl.

Directions for the Prickly Pear Marinade:

  1. Combine all ingredients.
  2. Add trimmed duck breasts and marinate for at least 2 hours.

Directions for the Pan Seared Duck:

  1. Pre-heat sauté pan over high heat.
  2. Add two trigger pulls of olive oil from spray bottle (1/2 tsp. approx).
  3. Place duck fat side down in pan and sear until fat begins to brown. Flip over and sear other side.
  4. Place in 450 degree oven and cook to desired temp (med rare recommended).
  5. Top with mango salsa.

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