Duck breast slices with fried mango slices and strawberry-ginger sauce

Ingredients for 2 servings:

• 350 g duck breast (Barbary duck)
• 1 mango(s)
• 250 g strawberries
• 5 g ginger
• 1 lemon(s), juice
• 1 tbsp sauce (spring roll sauce)
• 1 tbsp balsamic cream, light
• olive oil
• Sugar
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Place the duck breast skin-side down in the cold pan and cook at three-quarters heat until the fat has rendered and the skin is browned. This takes about 10 minutes. Season the flesh side with pepper and salt, turn over, and cook for about 3 minutes. Then remove the meat from the pan and place skin-side up on a plate. Season the skin-side down with pepper and salt and place the plate in an oven preheated to 80°C (top/bottom heat) for about 15 minutes. Then turn off the oven and let the meat rest for another 10 minutes with the door open. The flesh should still be slightly pink in the core after cutting. Cut the mango into 3-5 mm thick slices along the flat side of the core and remove the skin. In a second pan, heat 1 tablespoon of oil and sprinkle with 1-2 pinches of sugar. When it starts to brown, reduce the heat to low. Place the mango slices in the pan, heat through, and turn over once. Brush with lemon juice. Rinse and puree the strawberries, finely chop the ginger. Heat a little olive oil in a saucepan, briefly sauté the ginger, and deglaze with the strawberry puree. Caution: Danger of splashing! Reduce the puree slightly and season with lemon, a pinch of sugar, spring roll sauce, and light balsamic vinegar. Arrange the mango slices in a fan shape on the plates, slice the duck breast diagonally and place next to it. Coat the meat and fruit with the sauce. Rice goes very well with this dish.