Crispy Duck with Mango Chilli Purée
This dish blends rich, savoury duck with a bright, tropical mango-chilli sauce that walks the line between sweet, spicy and fresh. The duck brings deep flavour and crispy skin, while the purée adds contrast: smoky roasted vegetables, natural mango sweetness, subtle acidity from lime, and a lingering warmth from habanero. It feels restaurant-level, but the technique is simple enough for a weeknight — especially when mangoes are in season and doing half the work for you.
The purée also works beautifully with grilled prawns, pork belly, roast chicken, or even spooned over coconut rice.
Ingredients:
For the Mango Chilli Purée
- 2 large garlic cloves (or 4 small)
- ½ onion
- ½ red capsicum
- 3 ripe tomatoes
- 1–2 habanero chillies (adjust to heat preference)
- 1 cup diced ripe mango
- 1 tbsp fish sauce
- 2 tbsp sugar (coconut or white)
- Juice of 2 limes
- Salt and pepper, to taste
- 1 cup chopped coriander (optional)
For the Duck
- 2 duck breasts, skin on
- Salt and pepper
- Neutral oil (only if needed — duck will render its own fat)
Method :
1. Roast the vegetables
- Preheat the oven to 185°C (fan forced).
- Place the capsicum, onion, garlic and tomatoes on a tray and drizzle lightly with macadamia or vegetable oil.
- Roast for 10 minutes, or until softened and lightly charred.
- Once cool enough to handle, peel the skins from the tomato and capsicum for a smoother purée.
2. Make the mango chilli purée
- Transfer the roasted vegetables to a blender along with the habanero, mango, fish sauce, sugar, lime juice, coriander (if using), salt and pepper.
- Blend until smooth, then strain through a fine sieve for a silky finish.
- Taste and adjust: more lime for acidity, more sugar for sweetness, more fish sauce for depth.
3. Cook the duck
- Pat the duck breasts dry and score the skin in a cross-hatch pattern, being careful not to cut into the flesh.
- Season generously with salt and pepper.
- Place the duck skin-side down in a cold pan over low-medium heat.
- Let the fat render slowly for about 12 minutes, until the skin is golden and crisp.
- Flip and cook for a further 2–3 minutes, depending on thickness and desired doneness.
- Transfer to a board and rest for at least 5 minutes before slicing.
4. To serve
- Gently warm the purée in a small saucepan, do not boil.
- Slice the duck and arrange over the sauce, or spoon the purée over the duck at the table.
- Serve with steamed rice, coconut rice, or a crunchy slaw — all pair well with the richness of the duck and the acidity of the sauce.
Notes and Variations
• Can substitute duck with chicken thigh fillets (pan-seared or grilled).
• If you can’t find habanero, use red bird’s eye chilli or chilli paste to taste.
• Sauce can be made a day in advance — flavour improves as it sits.
• Leftover duck breast is excellent cold in bao buns or tossed into a salad.
• For a thicker, chutney-style sauce, skip straining and reduce on the stove for 5–7 minutes.
