Duck Breast with Peach and Mango Salsa | Williams Sonoma

Ingredients

• 1 peeled ripe peach, cut into 1⁄2-inch dice
• 1⁄2 peeled ripe mango, cut into 1⁄2-inch dice
• 1⁄2 small serrano chili, seeded and finely<br> chopped (about 1⁄2 tsp.), or to taste
• 3 green onions, white and light green portions,<br> thinly sliced
• 1⁄2 cup loosely packed fresh cilantro leaves,<br> coarsely chopped
• 2 Tbs. diced red bell pepper (optional)
• 1 1⁄2 Tbs. fresh lime juice
• 1/2 tsp. salt<br><br>
• 4 boneless duck breast halves, each 6 to 7 oz.,<br> skin on
• Salt and freshly ground pepper, to taste
• 2 tsp. canola oil