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DUCK BREAST WITH SPICY MANGO SALSA
Stir ½ cup sugar into 2 cups warm water until completely dissolved. Add a cup of dark mushroom soy sauce, 4 star anise, and 4 whole cardamom pods. Let cool completely, then add 4 duck breasts and allow them to marinate for an hour.
Prepare Mango Salsa: combine 2 large ripe mangos, peeled and cut into ¼ inch dice, 1 red jalapeno (seeded and minced), the juice of one lime, 2 tbsp each (chiffonade) of cilantro leaves, mint and Thai basil and Kosher salt and sugar to taste.
Combine ½ cup dried cranberries, ½ cup apricot preserves, ¼ cup whole grain mustard and 1-1/2 cups unsweetened coconut milk in a saucepan. Bring to a boil, reduce heat and simmer slowly for a few minutes until sauce thickens and coats the back of a spoon. Let cool for about 8 minutes, then puree in a blender. Season the sauce with 1 tbsp fresh limejuice and kosher salt. Keep sauce warm.
Preheat oven to 400. Remove duck from marinade and pat dry. Heat 2 tbsp peanut oil in a heavy pan until almost smoking and sear the breasts (skin side down) for one minute and turn to sear the other side. Transfer to a roasting pan and put in oven for 10 minutes (rare) to 13 minutes (medium). Let rest 8 minutes before slicing.
Blanch or grill a dozen asparagus spears.
Place 3 asparagus spears on each serving plate. Spoon portions of
the cranberry sauce over the asparagus. Slice the duck breast on the diagonal and fan out over the asparagus. Place a spoonful of Mango Salsa on each serving of duck. Pass the remaining salsa at the table. Serves 4. |
