Five-Spice Duck with Onion-Mango Marmalade
| Serves | 12 |
|---|---|
| Ingredients | Poultry, Vegetables, Fruits |
| Day Part | Dinner |
| Cuisine Type | Asian |
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.
Ingredients
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
Steps
- In skillet, heat oil and sauté mango until caramelized. Add red onion and green chile; sauté until soft; reserve.
- In a separate skillet, heat oil and butter; caramelize onions over low heat, 30-45 min. Stir in honey and vinegar; reserve.
- In a bowl, combine red chili paste and rice wine vinegar. Drain rice noodles; toss with vinaigrette and spinach.
- 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.
- Place noodles on a plate and top with duck breast and onion-mango marmalade.