Roast Five Spice Duck With Honeyed Mango Chutney Sauce Food

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ROAST FIVE-SPICE DUCK WITH HONEYED-MANGO CHUTNEY SAUCE



Roast Five-Spice Duck with Honeyed-Mango Chutney Sauce image

Provided by Duy Pham

Categories     Duck     Ginger     Poultry     Roast     Dinner     Mango     Spice     Fall     Anniversary     Honey     Anise     Party     Soy Sauce     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

4 quarts water
2 cups salt
2 cups (packed) brown sugar
1 onion, quartered
1 orange, quartered
12 whole star anise*
10 garlic cloves, crushed
1/2 cup sliced fresh ginger
1/4 cup soy sauce
3 tablespoons Chinese five-spice powder*
6 cups cold water
2 6-pound whole ducks
Honeyed-Mango Chutney Sauce

Steps:

  • Bring first 10 ingredients to boil in large pot; boil 30 minutes. Remove from heat. Stir in 6 cups cold water. Cool completely. Add ducks to brine, immersing entirely. Cover and refrigerate at least 8 hours and up to 18 hours.
  • Preheat oven to 425°F. Place rack in roasting pan. Remove ducks from brine and drain well. Pat dry with paper towels. Place ducks on rack in pan. Roast ducks 45 minutes. Remove excess fat from pan with baster. Continue roasting until instant-read thermometer inserted into thickest part of thigh registers 175°F, about 1 hour longer. Let rest 30 minutes.
  • Cut each duck in half and transfer each half to plate. Spoon Honeyed-Mango Chutney Sauce alongside and serve.
  • *Available at Asian markets and specialty foods stores, and in the spice section of some supermarkets.

DUCK WITH MANGO



Duck with Mango image

Fruit always works well with duck.This is an elegant dish and I like to serve it with new potatoes and a selection of vegetables. Note that there can be a big dfference in the size of duck breasts, you might only need two or three to serve 4 people.

Provided by PetsRus

Categories     Duck

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

4 duck breasts
salt
white pepper
3 tablespoons duck or 3 tablespoons chicken stock
2 tablespoons butter
2 tablespoons mango chutney, if there are large pieces of mango in the chutney,chop them finely
2 tablespoons orange juice
1 tablespoon brandy or 1 tablespoon armagnac
1 teaspoon potato flour or 1 teaspoon cornstarch
water
1 mango, peeled,stoned and sliced

Steps:

  • Make cuts in the duck breast skin and rub with salt and pepper.
  • In a preheated heavy frying pan, fry the breasts on a fairly hot heat, skin side down for about 5/6 minutes until the skin has turned golden brown.
  • Turn over, lower the heat and cook for several minutes more until tender and to your own liking.
  • Remove the duck from the pan, cover and keep warm.
  • Skim off the duck fat from the juices in the pan, there will most likely be a lot of fat.
  • Add the stock to the pan, stir to deglaze, then add the butter, chutney, orange juice and the brandy.
  • Stir well, mix the potato flour with some water and add to the pan to thicken the sauce.
  • Slice the duck diagonally, arrange with the mango slices on warmed plates. Pour over the sauce.

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Top Asked Questions

How to cook duck breast in oven?
In a small bowl, combine the honey, soy sauce, ginger, red pepper flakes, garlic, orange zest and juice. Once the thinnest part of the breast reaches 110 degrees F, start basting the duck with the honey-orange glaze. Continue to roast, basting it 2 more times before it reaches 125 degrees F, about 20 minutes more. Remove the duck from the oven.
How to cook duck in sauce?
Remove the duck from the pan, cover and keep warm. Skim off the duck fat from the juices in the pan, there will most likely be a lot of fat. Add the stock to the pan, stir to deglaze, then add the butter, chutney, orange juice and the brandy. Stir well, mix the potato flour with some water and add to the pan to thicken the sauce.
What to do with duck fat?
Skim off the duck fat from the juices in the pan, there will most likely be a lot of fat. Add the stock to the pan, stir to deglaze, then add the butter, chutney, orange juice and the brandy. Stir well, mix the potato flour with some water and add to the pan to thicken the sauce.

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