Recipes > Appetizers > Roasted Duck on Crispy Rice Cake with Spicy Mango Chutney

Roasted Duck on Crispy Rice Cake with Spicy Mango Chutney

Name: Roasted Duck on Crispy Rice Cake with Spicy Mango Chutney
Total time: 240 min
Cuisine: Asia
Ingredients: 1 1/2 Mangos, ripe, peeled and small diced; 2 oz Raisins; 1 Jalapeno, seeded and minced; 2 Garlic Cloves, minced; 1/4 oz Fresh Ginger, minced; 4 oz Dark Brown Sugar; 4 oz White Wine Vinegar; 1/2 tsp Salt; 1/2 tsp Turmeric; 1 tsp Paprika; 1 tsp Salt; 1 tsp Fish Sauce; 1 tsp Garlic Powder; 1 tsp Black Pepper; 1 tsp Onion Powder; 1 tsp Cayenne Pepper; 1 tsp dried Oregano; 1 tsp dried Thyme; 1 Maple Leaf Farms Boneless Duck Breast; 1 Tbsp Olive Oil; 1 cup Water (or 1 cup Chicken Stock); 1 1/2 cups Rice; Oil for frying; Sliced Green Onion, garnish; Balsamic Glaze, garnish

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

Ingredients

1 1/2 Mangos, ripe, peeled and small diced
2 oz Raisins
1 Jalapeno, seeded and minced
2 Garlic Cloves, minced
1/4 oz Fresh Ginger, minced
4 oz Dark Brown Sugar
4 oz White Wine Vinegar
1/2 tsp Salt
1/2 tsp Turmeric
1 tsp Paprika
1 tsp Salt
1 tsp Fish Sauce
1 tsp Garlic Powder
1 tsp Black Pepper
1 tsp Onion Powder
1 tsp Cayenne Pepper
1 tsp dried Oregano
1 tsp dried Thyme
1 Maple Leaf Farms Boneless Duck Breast
1 Tbsp Olive Oil
1 cup Water (or 1 cup Chicken Stock)
1 1/2 cups Rice
Oil for frying
Sliced Green Onion, garnish
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.