Roasted Duck on Crispy Rice Cake with Spicy Mango Chutney

Student Finalist 2016 Chef Recipe Contest, Cuong Hoang, Houston Community College, Houston, TX

Serving Size {3 Servings}


Spicy Mango Chutney:
1 1/2 Mangos, ripe, peeled and small diced
2 oz Raisins
1 Jalapeno, seeded and minced
2 Garlic Cloves, minced
1/4 oz Fresh Ginger, minced
4 oz Dark Brown Sugar
4 oz White Wine Vinegar
1/2 tsp Salt
1/2 tsp Turmeric

Duck Breast Spice Blend:
1 tsp Paprika
1 tsp Salt
1 tsp Fish Sauce
1 tsp Garlic Powder
1 tsp Black Pepper
1 tsp Onion Powder
1 tsp Cayenne Pepper
1 tsp dried Oregano
1 tsp dried Thyme

1 Maple Leaf Farms Boneless Duck Breast
1 Tbsp Olive Oil

Crispy Rice Cake:
1 cup Water (or 1 cup Chicken Stock)
1 1/2 cups Rice
Oil for frying

Sliced Green Onion, garnish
Balsamic Glaze, garnish


Share this recipe

Spicy Mango Chutney:
1. Combine diced mango, raisins, jalapeno, garlic, ginger and sugar. Allow to rest, refrigerated, for 24 hours.
2. In a heavy saucepan, combine marinated ingredients with vinegar and bring to boil; reduce to simmer and cook for 15 minutes.
3. Add salt; simmer 10 minutes more. Add turmeric; simmer 5 minutes more.
4. Cool chutney and transfer to clean storage container.

Duck Breast:
1. Combine paprika, salt, fish sauce, garlic powder, black pepper, onion powder, cayenne pepper, oregano and thyme in a bowl.
2. Score skin of duck breast diagonally in 1/4-inch intervals. Rotate breast and score again, making a crisscross pattern. Make sure not to cut into breast meat.
3. Marinate duck breast in the spice blend for at least an hour.
4. Heat oil in a heavy skillet to medium heat. Place duck breast skin-side down and cook for 8-10 minutes. Allow fat to render and skin to crisp.
5. Turn breast over and cook on meat side for 3-4 minutes.
6. Allow duck breast to rest for 2-3 minutes. Slice the breast into 1/4-inch slices on the bias.

Crispy Rice Cake:
1. Add 1 cup of water (or chicken stock) to a small pot and 1 1/2 cups of rice. Bring to boil and reduce to simmer for 20 minutes. Set sticky rice aside until ready to deep fry for service.
2. Make a rectangle shape out of the cooked sticky rice about 1/3-inch thick. Deep fry in hot oil until golden brown.

Place one slice of roasted Duck Breast on a piece of Crispy Rice Cake and then finish with Spicy Mango Chutney on top. Add green onion and balsamic glaze for garnish. Serve 3 pieces per portion.

Reviews  { write a review }