TABASCO® GARLIC SAUCE DUCKLING BREASTS WITH CRAISIN® CHUTNEY AND TABASCO® HABANERO/MANGO SAUCE

Rice

Ingredients Weight Measure
Olive oil 1 tsp.
Yellow onion 1 ea.
Calico wild rice with wheat berries 2 cups
Duck stock 6 cups

Chutney

Ingredients Weight Measure
Olive oil 1 tsp.
Yellow onion, sliced 2 ea.
Ginger, crystallized, chopped 1 cup
Apple cider vinegar 1 cup
Ocean Spray Craisin® (2-6 oz. orange-flavored sweetened dried cranberries) 12 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 2 tsp.
Allspice, ground 1/2 tsp.
Cloves, ground 1/2 tsp.
Thyme leaves, fresh 2 Tbsp.

Sauce

Ingredients Weight Measure
Mangoes, chopped 1/2" 3 cups
TABASCO® brand Habanero Sauce 1 oz.
Dijon mustard 1/2 cup
Honey 1 cup
Salt and pepper to taste

TABASCO® Garlic Pepper–Marinated Duck Breasts

Ingredients Weight Measure
Duckling breasts, 1/2 breasts 12 ea.
TABASCO® brand Garlic Pepper Sauce 1 cup

Method

  1. For rice, sauté onion in olive oil until translucent. Add rice and stock. Bring to a boil. Simmer covered until liquid is evaporated and rice is moist (approximately 45 minutes).
  2. For Chutney, cook onions and ginger in vinegar until onions are translucent. Add Craisins, TABASCO® Green Jalapeño Pepper Sauce, spices and thyme. Stir well.
  3. For Sauce, cook all ingredients together; then puree in blender until smooth. Adjust seasoning to taste.
  4. For TABASCO® Garlic Pepper–Marinated Duck Breasts, render duck breasts until skin is crisp. Then sear opposite side and bake 10-12 minutes at 350°F. Cover duck breasts with TABASCO® Garlic Pepper Sauce.
  5. Place rice in middle of each plate. Pour habanero/mango sauce around rice. Place duck breast on top of rice. Garnish with Craisin® chutney.

Yield: 12 servings