Duck breast fillet with mango

Ingredients for 2 servings:

• 2 duck breast fillets
• salt and pepper
• some clarified butter
• 1 mango(s), ripe
• 100 ml white wine, dry
• 3 tbsp mango chutney

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

80-degree method

Set the oven to 80 degrees Celsius. Carefully score the fat layer of the duck breast fillets; do not cut into the meat! Rub with salt and pepper. Heat clarified butter in a cast-iron pan. Place the duck breast fillets, fat side down, in the pan and sear for about 5 minutes. Then turn and sear the other side for a shorter time. Remove the fillets from the pan and wrap them in aluminum foil. Place in the oven for 30-45 minutes (depending on thickness). The meat should still be a soft pink after cooking. In the meantime, peel the mango and cut into strips. Heat briefly in the frying fat. Place on a plate and place in the oven. Use the white wine to loosen the meat from the bottom of the pan. Bring to a boil and reduce slightly. Add the mango chutney and stir to combine. Remove the duck breast fillets from the oven. Carefully open the foil and add the meat juices from the foil to the sauce in the pan. Cut the duck breast into strips and arrange on warmed plates. Add the mango strips to the plate and drizzle some of the sauce over the meat and mangoes. Serve with a fine leaf salad and duchess potatoes. And, of course, a French red wine.