Duck breast bites with mango chutney

Yield : about 20 to 24 bites

Preparation : 15 minutes

Cooking time : 20 to 25 minutes

Ingredients

• 2 duck breasts
• Salt and pepper to taste

Mango chutney

• 2 ripe but firm mangoes, finely diced
• 1/2 cup red onion, finely chopped
• 30 ml (2 tablespoons) white vinegar, wine vinegar, or rice vinegar
• 60 ml (4 tablespoons) sugar
• 15 ml (1 tablespoon) fresh ginger, grated
• 1 pinch chili flakes or Espelette pepper, optional
• Salt to taste

Preparation

1. Preheat the oven to 425°F (220°C) with the rack in the center.
2. Using a knife, trim the duck breasts by removing the connective tissue and excess fat, then score the fat without cutting into the meat. Season generously with salt and pepper.
3. Place the duck breasts, fat side down, in a cold nonstick skillet and cook over low heat to melt the fat, about 8 to 10 minutes.
4. Remove the fat from the skillet, increase the heat, and brown the fat side for a few minutes, until golden brown.
5. Place the duck breasts flesh-side down on a baking sheet and continue cooking in the oven for 8 to 12 minutes, depending on the desired doneness.
6. Remove from the oven, wrap the duck breasts in aluminum foil, and let rest for 2 to 3 minutes before slicing thinly.
7. Meanwhile, prepare the mango chutney.
8. Place the diced mango, red onion, vinegar, sugar, and ginger in a saucepan and simmer gently over medium heat for 10 to 15 minutes, until the mixture has a compote-like texture but is still slightly chunky.
9. Add the chili pepper if desired and check the seasoning. Allow to cool.
10. To assemble the bites, slice the duck breasts into thin slices.
11. Place a small spoonful of mango chutney on each slice, then secure with a toothpick or small cocktail pick.
12. Serve warm if possible.