Five-Spice Duck with Onion-Mango Marmalade

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Tender slices of duck breast aromatic with five-spice-powder top a spicy mix of rice noodles and spinach. Onion-mango marmalade adds a sweet touch to this flavorful meal.


3 tbsp. olive oil
6 mangoes, peeled, cubed
3 red onions, large dice
3 hot green chile peppers, seeded and diced
3 tbsp. olive oil
3 tbsp. butter
6 large Vidalia onions, cut into 1-in. rings
3 tbsp. honey
6 tbsp. white wine vinegar
3 tbsp. Thai red chili paste
3⁄4 cup rice wine vinegar
6 cups rice noodles, soaked
12 cups spinach, chopped
12 duck breasts
Five-spice powder, as needed


1. In skillet, heat oil and sauté mango until caramelized. Add red onion and green chile; sauté until soft; reserve.

2. In a separate skillet, heat oil and butter; caramelize onions over low heat, 30-45 min. Stir in honey and vinegar; reserve.

3. In a bowl, combine red chili paste and rice wine vinegar. Drain rice noodles; toss with vinaigrette and spinach.

4. Lightly coat duck breasts with 5-spice powder. In a skillet, sear breasts until brown; finish in a preheated 350° F. oven, about 5-6 min. until done.

5. Place noodles on a plate and top with duck breast and onion-mango marmalade.

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