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Recipe for Duck Breast Skewers with Pineapple and Mango Salsa

Yields4 ServingsPrep Time35 minsCook Time6 minsTotal Time41 mins

With a bit of creativity, modern techniques are used to enhance duck and excite the taste buds of every guest.

The skewers
 2 olive oil
 1 liquid honey
 The juice of a lime
 2 duck breasts
 ½ pineapple
 1 red onion
 1 lime
 Salt and freshly ground pepper.
Mango salsa
 2 mangoes
 1 spring onion
 1 small red chili pepper
 1 chopped coriander
 5 olive oil
 1 sherry vinegar
 The juice of two limes
 Salt and freshly ground pepper
Directions
1

FOR THE MANGO SALSA Peel the mangoes and dice them. Thinly slice the green onion and chili. Chop the coriander. Place everything in a bowl.

2

Mix the olive oil with the sherry vinegar and lime juice. Season with salt and pepper. Pour the mixture over the previous preparation, cover, and place the salsa in the refrigerator for 30 minutes so that the flavors meld.

3

FOR THE SKEWERS In a bowl, mix all the marinade ingredients. Make crisscross cuts on the skin of the meat so that the heat can penetrate evenly and the fat can melt more easily. Cut the meat into large cubes and marinate for 30 minutes.

4

Peel the red onion and slice it. Cut off both ends of the pineapple, remove the skin, then cut the pineapple into quarters. Remove the core and slice the flesh. Cut the lime into pieces.

5

Drain the duck cubes and thread them onto skewers, alternating with red onion, pieces of lime, and pineapple. Season with salt and pepper.

6

To finish, cook on the barbecue or in a skillet over high heat for 2 to 3 minutes on each side. Serve immediately with the mango salsa.

Nutrition Facts

0 servings

Serving size

4

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