Serves: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

Duck

– 4 boneless duck breasts (6–8 oz each), skin on

– 1 teaspoon kosher salt

– ½ teaspoon black pepper

– ½ teaspoon garlic powder

Mango-Orange Glaze

– 1 cup ripe mango purée

– ¼ cup fresh orange juice

– 1 tablespoon orange zest

– 2 tablespoons honey

– 1 tablespoon soy sauce

– 1 tablespoon fresh lime juice

– 1 tablespoon grated fresh ginger

– 1 clove garlic, minced

– ¼ teaspoon red pepper flakes

– 1 teaspoon cornstarch

– 1 tablespoon cold water

Instructions

1. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat.

2. Season both sides with salt, black pepper, and garlic powder.

3. Place the duck breasts skin-side down in a cold skillet.

4. Turn the heat to medium and cook for 8–12 minutes, allowing the fat to render and the skin to become golden and crisp.

5. Carefully drain excess duck fat, reserving it for another use if desired.

6. Turn the duck breasts over and cook until the thickest portion reaches 165°F for food safety.

7. Remove the duck from the skillet and let rest for 5 minutes.

8. In a small saucepan, combine mango purée, orange juice, orange zest, honey, soy sauce, lime juice, ginger, garlic, and red pepper flakes.

9. Bring to a gentle simmer over medium heat.

10. Mix the cornstarch with cold water and stir into the sauce.

11. Simmer for 1–2 minutes until glossy and slightly thickened.

12. Slice the duck breasts and arrange on serving plates.

13. Spoon the warm mango-orange glaze over the duck.

Serving Suggestion: Serve with roasted sweet potatoes and sautéed green beans.