Mango-Glazed Duck Breasts with Cucumber Salad

Mango glazed duck breasts with cucumber salad

This recipe features the classic Major Grey's Mango Chutney that's sweet and tangy with a kick of heat.

Ingredients

  • 1

    1/2 cup Major Grey's Mango Chutney

  • 2

    2 Tbsp. Thai-style Chili Sauce

  • 3

    4 (7.5 oz.) Maple Leaf Farms All Natural Boneless Duck Breasts

  • 4

    2 medium Cucumbers, seeded; cut across into 1/2-inch slices

  • 5

    1 cup Grated Carrots

  • 6

    1 cup Thinly Sliced Red Onions

  • 7

    1 Tbsp. Toasted Black or Natural Sesame Seeds (unhulled)

Directions

  • 1

    Heat oven to 425 degrees F.

  • 2

    In food processor or blender, puree chutney with chili sauce.

  • 3

    With small sharp knife, remove skin from duck breasts, being careful not to puncture meat; brush both sides with 1/4 cup of the chutney mixture.

  • 4

    In 10-inch ovenproof skillet, heat oil over medium-high heat.

  • 5

    Add breasts; brown on both sides, about 2 minutes per side.

  • 6

    Place skillet in oven; cook breasts about 8 -10 minutes, turning breasts once after 4 minutes.

  • 7

    In large bowl, combine cucumbers, carrots, onions and remaining 1/4 cup chutney mixture.

  • 8

    Mound cucumber salad on four plates, dividing it equally.

  • 9

    Cut each breast crosswise on a slight angle into 4 to 5 slices about 1/2-inch thick; fan 1 breast over salad on each plate.

  • 10

    Sprinkle with sesame seeds.

Nutrition Information Per Serving: 279 calories; 5 g fat; 162 mg cholesterol; 208 mg sodium; 25 g carbohydrate; 3 g fiber; 33 g protein

Prep Time: 15 min
Cook Time: 15 min
Ready Time: 30 Minutes
Servings: 4