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3 duck breast fillets (9 ounce each)
salt
pepper
1 tablespoon duck fat or oil
2 medium mangoes
1/2 teaspoon grated fresh ginger root
1 teaspoon curry powder
1 teaspoon cayenne pepper
4 teaspoon port
4 cups chicken stock
grated orange rind
1. Preheat the oven to 425-degrees. Rub the duck breasts all over with salt and pepper.
2. Heat the duck fat or oil in a heavy skillet and add the duck breasts to the skillet side down. Cook over high heat for 3-4 minutes. Lower the heat to medium, turn the duck breasts over, cover, and cook on the second side for 8-10 minutes.
3. Meanwhile, peel the mangoes and remove the pits. Slice one of the mangoes and dice the other finely. Arrange the duck breasts, skin side up, in an ovenproof dish and roast 8 to 10 minutes, until crisp. Remove from the oven and keep warm.
4. Next, drain off the excess fat from the skillet and reheat. Add the diced mango and cook briefly. Season with the ginger, curry powder, and cayenne pepper. Pour in the port, stock, and meat juices from the roasting dish and cook over medium heat until the fruit is tender. Stir in the orange rind.
5. Cut the duck breasts at an angle into thin slices, mixing any meat juices which run out into the mango sauce. Spoon the sauce onto a warmed serving platter. Arrange the duck breasts and the mango slices on the sauce. If you like, garnish with fresh ginger.
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