Green asparagus with mango salsa and duck breast

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Cut the mango off the stone. Peel the flesh and cut into fine cubes. Peel and finely dice the shallots. Wash the orange hot, grate dry and peel the peel in thin strips with a pestle ripper. Halve the fruit and squeeze the juice. Wash and clean the chilli pepper and cut into fine rings. Heat oil in a pot. Briefly sauté diced shallots in it until translucent. Add the remaining prepared ingredients, bring to the boil briefly and season with salt. Put the finished salsa in a cool place

2. 2

   Wash the meat, dab dry. Carve the skin into strips with a sharp knife. Season with salt. Place duck breasts in a cold ovenproof pan with the skin side down and fry at medium temperature for about 5 minutes. Turn breasts and fry for another 3 minutes. Continue cooking in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: stage 1) for 10-15 minutes.

3. 3

   Wash the asparagus, cut off the woody ends. Cook the asparagus in boiling salted water for about 5 minutes. Melt butter in a large pan. Remove asparagus from the water, drain and turn in the butter. Season with salt and pepper. Remove meat from the oven, let it rest for about 2 minutes and cut into slices. Arrange asparagus, meat and salsa on plates

Nutrition Facts

KCAL
480 kcal

CARBS
11 g

FATS
34 g

PROTEINS
32 g