Celebrity chef Marc Weiss, caterer,catering,Long Island,NY,New York,DJ CHEF,TV,,food,network,recipes,celebrities,music ,bacholerette party, bacholerette party, cookbook,cooking, gourmet,four,star,gourmet,rock n roll, Manhattan,host,spokesperson,mtv,hamptons,long beach,Nassau,Suffolk, ,bake,baking,baker,desserts,restaurant,culinary, recipes,food network,food tv,cookbook,celebrities,fashion,style, marc weiss,television,show,series, li, l.i., gourmet, chefs, long island chefs, long island cuisine,food, cuisine, long island area, restaurants, cooking, dining, reviews, tv, television show, cooking shows,cook books, radio gourmet, cooking classes, ,oktoberfest, fall, seasonal, recipes, cooking, eatery, baking,  celebrities, lessons,gift certificates,

d    

Duck Breast with Mango-Chili Salsa
4 half duck breasts
1 Tbspn DJ CHEF'S POULTRY FLAVA
3/4 cup fresh mango-chilli salsa (see below)
Sprigs of watercress
Pinch of salt

Mango-chili Salsa:
2 mangoes,peeled,sliced & cut into 1cm cubes
1 small red onion, peeled and finely chopped
1 fresh serrano chili,seeded & finely chopped
4 tablespoons peanut oil
1 tablespoon water
1/2 cup fresh mint leaves
3 tablespoons fresh lime juice
pinch of  salt
1/2 teaspoon  DJ CHEF'S POULTRY FLAVA

Prceedure:
Duck:
Preheat the grill or oven to 400 degrees.. Season the duck breasts with DJ CHEF'S POULTRY FLAVA & salt and place skin side up on a rack in a pan. Grill or roast for 5 minutes to render some of the fat from under the skin then reduce the oven to moderate 350. Continue to cook the duck until done to taste, 5 minutes. Let the duck rest in a warm place for 5 minutes to allow the juices to be re-absorbed into the meat. Slice the breasts slightly diagonally across and fan the slices on warm plates. Spoon some mango-chili salsa on each plate. Serve with a watercress or baby rocket salad and creamy mashed potato or a cooked white and wild rice combination.

Mango-Chili Salsa:
Put the cubed mango in a mixing bowl. combine the onion, chili, oil & water in a saucepan. Cover and cook over a gentle heat until onions are transparent without colouring, about 10 minutes. Cool before adding to the mango. Drop the mint leaves in boiling water for 1 minute. Drain, refresh in iced water, drain and squeeze dry then finely chop. Add to the onion and mango mixture and stir in the lime juice, salt and DJ CHEF'S POULTRY FLAVA. leave to stand for a 1/2 hour before serving.        

Click here to get the FLAVA!

MORE RECIPES

Copyright © Marc Weiss, DJ CHEF 2003

Drake Media Network Inc.

DJ CHEF ™ is a registered trademark.

Permission to reproduce limited to editorial use in newspapers and other regularly

published periodicals and television news programming. All other rights reserved.