Duck with fruity sweet and sour mango sauce

Ingredients for 2 servings:

• 1 duck breast, approx. 300 – 350 g with skin, thawed overnight in the refrigerator
• e.g. pineapple, in pieces
• 1 large garlic clove(s)
• 1 small red bell pepper(s)
• 125 ml mango chutney, sweet
• e.g. soy sauce
• 75 ml vegetable stock
• e.g. salt and pepper
• Sugar
• 1 cup rice (jasmine rice), 200 ml
• 2 cups vegetable broth

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 210°C. Rub the duck breast all over with salt and pepper and place it skin-side up on a baking sheet lined with aluminum foil. Roast for 25 minutes. Meanwhile, slice the bell peppers. Boil water for the rice, season with salt or vegetable stock, and bring to a boil. Add the rice, cover, and simmer on low heat for about 20 minutes. The liquid should be completely absorbed and the rice should be nice and grainy. After 25 minutes, remove the duck from the oven, pour the cooking fat into a non-stick pan, and heat it up. Return the duck to the oven and roast for another 5-10 minutes or grill at 210°C. Then let it simmer for another 5 minutes. Press the garlic into the cooking fat and sauté, add the bell peppers, and simmer until soft. Deglaze with soy sauce, and add the pineapple and mango chutney. Pour in vegetable broth, thickening with a little dissolved cornstarch if desired. If it’s too sour, add sugar to taste. Slice the duck breast and serve with rice and sauce.