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Flambéed duck breast with mango sauce and vegetables.

Name: Flambéed duck breast with mango sauce and vegetables.
Yield: 4Portions
Ingredients: 2 pcs large duck breast; 1 pcs duck thighs (to the broth); 6 dl water (to the broth); 1 kg potatoes; 2 pcs carrot; 16 pcs asparagus beans; 2 pcs shallots; 2 cloves garlic; 1 pcs mango; 2 dl dark well-kept rum; 1 pcs red chili; fresh thyme; salt and pepper

The most important thing about a duck breast for me is that it is perfectly cooked and crispy.

Ingredients

Portions

2 pcs large duck breast
1 pcs duck thighs (to the broth)
6 dl water (to the broth)
1 kg potatoes
2 pcs carrot
16 pcs asparagus beans
2 pcs shallots
2 cloves garlic
1 pcs mango
2 dl dark well-kept rum
1 pcs red chili
fresh thyme
salt and pepper

What does it take to make perfect duck breast? Duck breast is made with a lot of different accessories, but this variant with a tasty mango sauce is perhaps my favorite. The most important thing about a duck breast for me is that it is perfectly cooked and crispy. To make the sauce, I make a "quick" broth first. The broth is the basis for a good sauce and tastes so much better than the ones you buy at the store! In this sauce, fat, acidity and sweetness are combined to perfection. Away with orange sauce and port wine and make room for the mango!

Step 1

Broth: Start by making "fast" broth. Take out a frying pan with a slightly high edge and place the duck leg in pieces. Cook until well browned on all sides and add shallots, garlic, 1 carrot in pieces and half a chili with seeds. The duck thigh contains a lot of fat so you do not need to add any other fat to the pan. When the vegetables start to get a little color pour over 1 dl room and let reduce a little. Then add 6 dl cold water, thyme, black pepper and a little salt. Let simmer for 45 minutes, strain off the broth and set aside.

Step 2

Cut off unnecessary fat on the duck breasts (ie what is outside the edge of the breast itself), route up the fat and season well with salt and pepper. Place the duck breasts in a cold pan and set on high temperature. This gives the most crisp rind I think. Cook until the rind is crispy and turn the breasts quickly in the fat so the whole fillet has been "closed" with hot fat. Pour over 1 dl dark rum and light with a match. When flaming, it is important that you wait a few seconds after pouring on the alcohol before lighting. Always hold the pan in your hand and flambé below full ceiling height and not directly under the fan :-) Take the duck breasts out of the pan and place in a fireproof pan. Pour about 1 dl of water into the pan and boil out the pan. Pour the remaining liquid into the pan directly into the broth you made earlier. There are a lot of good flavors here!

Step 3

Put the duck breasts in the oven at 80 degrees with a thermostat. Bake until they reach a core temperature of 56 degrees and let rest for 10-15 min. Cut into neat slices just before serving.

Step 4

Cut potatoes into cubes and fry well with butter until golden on all sides. When the potatoes are almost done, season well with salt, pepper and 2-3 cloves of garlic. This can be prepared well in advance. Just put them in a fireproof pan and heat them in the oven when the duck breasts rest.

Step 5

Now we'll finish the sauce. Take a saucepan with a little butter (1 tbsp) and add almost a whole mango in pieces (save a little to add to the sauce just before serving). Fry the mango a little before you pour in the broth you have made. Boil tender and run smoothly with a hand mixer. I strain the sauce before pouring it back into the pan to get a perfectly smooth sauce. Add the juice of half a lime and a little salt. Just before serving, lower the temperature of the sauce to below boiling point and stir in some cold cubes with butter. This evens out the sauce and gives it a very good taste. Add finely chopped chili, some small cubes with mango and a little spring onion. It is always important to taste the sauce. Adjust if necessary with a little more acid (lime juice) or salt if necessary.

Step 6

Cut the asparagus beans and carrot into small pieces. Boil quickly in salted water for 2-3 minutes. They should still be crispy.

Step 7

Now it's time to put the food neatly on the plate. Start by pouring sauce on the plate (preferably heated plate), the crispy potatoes and then vegetables. Finish by placing slices of duck breast on top. Garnish with a little thyme and the dish is done. Then just enjoy and receive compliments from the guests :-)