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Ingredients
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Duck Preparation
Mango Salsa
Riso Venere
Sauce Au Poivre Vert
Method
Duck Preparation
- 1
Prepare the Duck
Preheat your oven to 400°F (200°C). Score the skin of the duck breasts in a criss-cross pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.
- 2
- 3
Roast the Duck
Transfer the skillet to the preheated oven and roast for 8-10 minutes for medium-rare. Remove from the oven and let rest for 5 minutes before slicing.
Mango Salsa
- 4
Make the Salsa
In a mixing bowl, combine the diced mango, chopped red onion, fresh cilantro, lime juice, and minced jalapeño. Toss everything together and season with salt to taste. Set aside to allow the flavors to meld.
Riso Venere
- 5
Sauce Au Poivre Vert
- 6
Prepare the Sauce
In the same skillet used for the duck, melt the butter over medium heat. Add the minced shallot and sauté until soft. Add the green peppercorns and brandy, cooking until the alcohol evaporates. Stir in the heavy cream and simmer until the sauce thickens slightly. Season with salt and pepper to taste.