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    duck breast recipe, Easy duck breast recipes Recipes, Tapas Recipes 5 1 5 0

    Duck Breast with Mango, Salted Corn and Lime

    • Serves 2 people
    • Complexity Easy
    Prep time
    5 mins
    Cook time
    10 mins
    Total time
    15 mins
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    • 1 duck breast, trimmed and all sinew removed
    • ½ small mango, peeled and cut into two square pieces
    • 4 tbsp of sugar
    • 2 tbsp of salted corn kernels, crushed into powder
    • Zest of half a lime
    • Sea salt
    • Olive oil for cooking


    This is a great tapas dish, quick to make, the presentation of the dish makes you look like a professional chef and the pairing of ingredients will raise some eyebrows at the dinner table but trust me, it works! The sweet mango combines really well with the duck breast but the real stars of this dish are the salted corn and lime zest lifting the dish to another level.


    1. Lightly score the skin of the duck breast, then season well. Place a non-stick pan over a medium heat and then lay the duck in the pan, skin-side down. Cook for about 5 minutes on each side. You might need to turn it on its side, if the piece is too thick. The duck breast should be served medium to medium rare.
    2. Whilst the duck is cooking, you can start caramelising the mango pieces in the sugar. In a medium sized frying pan, melt the sugar on a medium heat. Once the sugar has dissolved and it begins to turn into a light caramel colour, turn the heat down and add the two mango pieces. Fry on both sides for about 3 minutes.
    3. Once the duck breast is cooked, allow the piece to rest for 2 minutes on a wooden board before slicing.
    4. To serve the dish, spoon some crushed salted corn kernels in the centre of the plate and spoon beside this the caramelised mango pieces. Slice the duck breast into thick slices and place them on top of the corn. Season the duck slices with sea salt flakes, sprinkle the dish with the lime zest and serve.

    Shop Ingredients

    Añana Salt Flakes


    Toasted Giant Corn 1Kg


    Senorio de la Mesa 5L


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