Duck and sides

Last night we had a really good easy meal.  Duck breasts, mango chutney, asparagus and snap peas.  All with an Asian slant.

I marinated 8 ducks breasts, that were trimmed and scored in 4 T. shredded ginger, 2 t. cinnamon, 4 T. soy sauce and 4 t. sesame oil.  Right before we were ready to sit down, I grilled them, breast side down for about 10 minutes.  The fat really flames up the grill but I kept moving them around.

On top I made a mango chutney.  Had a bit of a kick and could be served over anything. 

4 cups cubed mango
1/2 cup orange juice
1/3 cup lime juice
1/2 cup cider vinegar
1 cinnamon stick
1 t. mustard seeds
1 t. red pepper flakes
3/4 t. kosher salt
1/2 t. coriander seeds
1/2 t. cumin seeds
1/4 t. fennel seeds.

Put all the ingredients in a saucepan.  Bring to a boil and then let simmer for about 30 minutes or until the chutney gets thick.  Cool, uncovered and then put in the frig covered to get cold.  I made it in the late afternoon so it wasn’t still a bit warm when I served it.

Snap peas.  Sauteed in toasted sesame oil, on high, for about 1 minute.

Asparagus, I have made before.  Just click on asparagus to get to the recipe.

Great dinner. 

Comments (Archived):

  1. Anderson

    I love when you post about recipes you’ve made. I always write them down – and have even used a few of them. Thanks for this!!!!