Ingredients
For the duck:
- 8 small boneless half-breasts of duck (about 6 ounces each), skinned
- ½ cup plus 4 teaspoons sugar
- ½ cup soy sauce
- ½ tablespoon unsalted butter
- 2 tablespoons orange juice
- 1 tablespoon rice vinegar
- ¼ cup chicken broth, homemade or low-sodium canned
For the fruit:
- 1 ripe pineapple, peeled, cored and cut into 1/4-inch-thick rings
- 1 ripe mango, peeled and cut lengthwise into 1/4-inch-thick slices
- 5 tablespoons sugar
- Juice of 1/2 lemon
- Nutritional Information
Nutritional analysis per serving (4 servings)
1758 calories; 136 grams fat; 46 grams saturated fat; 0 grams trans fat; 64 grams monounsaturated fat; 17 grams polyunsaturated fat; 91 grams carbohydrates; 5 grams dietary fiber; 80 grams sugars; 44 grams protein; 262 milligrams cholesterol; 2067 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- To prepare the duck, place the breasts in a shallow dish just large enough to hold them in a single layer. Sprinkle with 4 teaspoons of sugar. Pour 1/4 cup of soy sauce over the duck. Marinate for 30 minutes, turning the breasts once.
- Preheat the broiler. Line 2 baking sheets with aluminum foil. Arrange the pineapple in a single layer on 1 sheet and sprinkle with 3 tablespoons of sugar. Arrange the mango on the other sheet and sprinkle with 2 tablespoons of sugar. Place the pineapple under the broiler until it begins to brown, about 5 minutes. Turn the pineapple over and broil 1 more minute.
- Meanwhile, place the remaining 1/2 cup sugar in a shallow bowl. Remove the duck from the marinade and coat well on both sides with the sugar.
- When the pineapple is done, remove it from the oven and place the mango under the broiler until browned, about 3 minutes. Turn off the broiler and set the baking sheets with pineapple and mango in the oven to keep warm.
- Melt the butter in a large cast-iron skillet over medium-high heat. Add the duck breasts, lower the heat and cook until the sugar glaze turns a deep brown and the duck is cooked to medium rare, about 2 to 3 minutes per side, being very careful not to let the sugar burn.
- Remove the duck from the skillet and keep warm. Add 1/4 cup of soy sauce, the orange juice, vinegar and chicken broth to the skillet and simmer over medium heat for about 2 minutes, scraping the bottom of the skillet with a wooden spoon.
- Slice the duck on the diagonal into thin slices. Remove the fruit from the oven. Squeeze the lemon juice over the fruit and divide the pineapple among 4 plates. Cross the mango slices over the pineapple. Fan the duck slices beside the fruit and spoon the sauce over the duck. Serve immediately.
1 hour
Dining and Cooking