Roasted Duck on Crispy Rice Cake with Spicy Mango Chutney

Roasted duck on crispy rice cake with spicy mango chutney

Student Finalist 2016 Chef Recipe Contest, Cuong Hoang, Houston Community College, Houston, TX

Ingredients

  • 1

    1 1/2 Mangos, ripe, peeled and small diced

  • 2

    2 oz Raisins

  • 3

    1 Jalapeno, seeded and minced

  • 4

    2 Garlic Cloves, minced

  • 5

    1/4 oz Fresh Ginger, minced

  • 6

    4 oz Dark Brown Sugar

  • 7

    4 oz White Wine Vinegar

  • 8

    1/2 tsp Salt

  • 9

    1/2 tsp Turmeric

  • 10

    1 tsp Paprika

  • 11

    1 tsp Salt

  • 12

    1 tsp Fish Sauce

  • 13

    1 tsp Garlic Powder

  • 14

    1 tsp Black Pepper

  • 15

    1 tsp Onion Powder

  • 16

    1 tsp Cayenne Pepper

  • 17

    1 tsp dried Oregano

  • 18

    1 tsp dried Thyme

  • 19

    1 Maple Leaf Farms Boneless Duck Breast

  • 20

    1 Tbsp Olive Oil

  • 21

    1 cup Water (or 1 cup Chicken Stock)

  • 22

    1 1/2 cups Rice

  • 23

    Oil for frying

  • 24

    Sliced Green Onion, garnish

  • 25

    Balsamic Glaze, garnish

Directions

Spicy Mango Chutney

  • 1

    Combine diced mango, raisins, jalapeno, garlic, ginger and sugar. Marinate for 24 hours in the refrigerator.

  • 2

    In a heavy saucepan, combine marinated ingredients with vinegar and bring to a boil. Reduce to simmer and cook for 15 minutes.

  • 3

    Add salt and simmer for 10 more minutes.

  • 4

    Add turmeric and simmer for 5 more minutes.

  • 5

    Cool Chutney and transfer to a clean storage container.

Duck Breast

  • 1

    Combine paprika, salt, fish sauce, garlic powder, black pepper, onion powder, cayenne pepper, oregano and thyme in a bowl.

  • 2

    Score skin of duck breast diagonally in 1/4-inch intervals. Rotate breast and score again making a crisscross pattern. Make sure not to cut into the breast meat.

  • 3

    Marinate duck breast in the spice blend for at least an hour.

  • 4

    Heat oil in a heavy skillet on medium heat. Place duck breast skin-side down and cook for 8-10 minutes. Allow the fat to render and skin to crisp.

  • 5

    Turn breast over and cook on meat side for 3-4 minutes.

  • 6

    Allow duck breast to rest for 2-3 minutes. Slice the breast into 1/4-inch slices on the bias.

Crispy Rice Cake

  • 1

    Add 1 cup of water (or chicken stock) to a small pot.

  • 2

    Add 1 1/2 cups of rice to the water.

  • 3

    Bring to a boil and reduce to simmer for 20 minutes.

  • 4

    Set sticky rice aside until ready to deep fry right before serving.

  • 5

    Make a rectangle shape out of the cooked sticky rice about 1/3-inch thick. Deep fry in hot oil until golden brown.

Plating

  • 1

    Place one slice of Roasted Duck Breast on a piece of Crispy Rice Cake and then finish with Spicy Mango Chutney on top.

  • 2

    Add green onion and balsamic glaze for garnish. Serve 3 pieces per portion.

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