Total Time
Prep 20 mins
Cook 20 mins

Fruit always works well with duck.This is an elegant dish and I like to serve it with new potatoes and a selection of vegetables. Note that there can be a big dfference in the size of duck breasts, you might only need two or three to serve 4 people.

Ingredients Nutrition


  1. Make cuts in the duck breast skin and rub with salt and pepper.
  2. In a preheated heavy frying pan, fry the breasts on a fairly hot heat, skin side down for about 5/6 minutes until the skin has turned golden brown.
  3. Turn over, lower the heat and cook for several minutes more until tender and to your own liking.
  4. Remove the duck from the pan, cover and keep warm.
  5. Skim off the duck fat from the juices in the pan, there will most likely be a lot of fat.
  6. Add the stock to the pan, stir to deglaze, then add the butter, chutney, orange juice and the brandy.
  7. Stir well, mix the potato flour with some water and add to the pan to thicken the sauce.
  8. Slice the duck diagonally, arrange with the mango slices on warmed plates. Pour over the sauce.


Most Helpful

DH and I made this for dinner a couple of nights ago. It was delicious! The mango paired very nicely with the duck and the presentation was gorgeous. This would be a nice dish to serve to company. We followed the directions and ingredients as posted. Thanks for an enjoyable dinner.

Dr. Jenny April 12, 2008

This was just the greatest. My husband and I both love duck and I am always looking for new recipes. This is definitely be a regular in our house. The only thing I did differently was to make more of the sauce to have enough to put over the rice. Thanks for the recipe.

WendyinGermany December 10, 2004

YUMMY ! BEST EVER! Used the marinade from - Roast Duck #5108 - and I just cant say how good this was! Needs a TEN!

Caithi Romeo October 09, 2004

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