Mango-Soy Glazed Duck Breast

Ingredients	Amount
Mango-Soy Glaze
Kikkoman Soy Sauce	3 cups
Mango purée	1 ½ cups
Rice wine vinegar	¾ cup
Sugar	⅓ cup
Sambal oelek or chili paste	3 Tbsp.
Duck breasts, boneless, skin on	24 ea.
Salt	as needed
Black pepper	as needed

Method

1. In medium saucepan, combine soy sauce, mango purée, vinegar, sugar, and sambal oelek. Simmer 40 - 45 minutes, or until reduced to 4 ½ cups; refrigerate until needed.

2. Score skin of 1 duck breast at 1-inch intervals in crosshatch pattern without cutting meat; season with salt and pepper. sauté skin side down over medium heat, until skin is browned and crisp. Turn and sauté flesh side until lightly browned.

3. Brush both sides with Mango-Soy Glaze; transfer to 350° oven, skin side down. Cook for 3 minutes, brush both sides with glaze and turn breast over. Cook 3 minutes more, or until desired doneness; let rest at least 2 minutes before slicing.

Serving suggestion: Serve with plantain and taro root purée or wilted Swiss chard. Fan slices on plate and drizzle with additional warm Mango-Soy Glaze.

Yield: 24 portions

Source: Chef Mark Arriola for Kikkoman