Ingredients
- 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
- 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 Tbsp Olive Oil
- 1 cup Water (or 1 cup Chicken Stock)
- 1 1/2 cups Rice
- Oil for frying
- Sliced Green Onion, garnish
- Balsamic Glaze, garnish
Direction
Spicy Mango Chutney:
- Combine diced mango, raisins, jalapeno, garlic, ginger and sugar. Marinate for 24 hours in the refrigerator.
- In a heavy saucepan, combine marinated ingredients with vinegar and bring to a boil. Reduce to simmer and cook for 15 minutes.
- Add salt and simmer for 10 more minutes.
- Add turmeric and simmer for 5 more minutes.
- Cool Chutney and transfer to a clean storage container.
Duck Breast:
- Combine paprika, salt, fish sauce, garlic powder, black pepper, onion powder, cayenne pepper, oregano and thyme in a bowl.
- 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 the breast meat.
- Marinate duck breast in the spice blend for at least an hour.
- Heat oil in a heavy skillet on medium heat. Place duck breast skin-side down and cook for 8-10 minutes. Allow the fat to render and skin to crisp.
- Turn breast over and cook on meat side for 3-4 minutes.
- Allow duck breast to rest for 2-3 minutes. Slice the breast into 1/4-inch slices on the bias.
Crispy Rice Cake:
- Add 1 cup of water (or chicken stock) to a small pot.
- Add 1 1/2 cups of rice to the water.
- Bring to a boil and reduce to simmer for 20 minutes.
- Set sticky rice aside until ready to deep fry right before serving.
- Make a rectangle shape out of the cooked sticky rice about 1/3-inch thick. Deep fry in hot oil until golden brown.
Plating:
- 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.