Duck Breast with Peach and Mango Salsa | Williams Sonoma

Name: Duck Breast with Peach and Mango Salsa | Williams Sonoma
Total time: 35 min
Ingredients: 1 peeled ripe peach, cut into 1&#8260;2-inch dice; 1&#8260;2 peeled ripe mango, cut into 1&#8260;2-inch dice; 1&#8260;2 small serrano chili, seeded and finely chopped (about 1&#8260;2 tsp.), or to taste; 3 green onions, white and light green portions, thinly sliced; 1&#8260;2 cup loosely packed fresh cilantro leaves, coarsely chopped; 2 Tbs. diced red bell pepper (optional); 1 1&#8260;2 Tbs. fresh lime juice; 1/2 tsp. salt ; 4 boneless duck breast halves, each 6 to 7 oz., skin on; Salt and freshly ground pepper, to taste; 2 tsp. canola oil

www.williams-sonoma.com

Duck Breast with Peach and Mango Salsa Ingredients: For the salsa: - 1 peeled ripe peach, cut into 1⁄2-inch dice - 1⁄2 peeled ripe mango, cut into 1⁄2-inch

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Ingredients

1 peeled ripe peach, cut into 1&#8260;2-inch dice
1&#8260;2 peeled ripe mango, cut into 1&#8260;2-inch dice
1&#8260;2 small serrano chili, seeded and finely &nbsp;chopped (about 1&#8260;2 tsp.), or to taste
3 green onions, white and light green portions, &nbsp;thinly sliced
1&#8260;2 cup loosely packed fresh cilantro leaves, &nbsp;coarsely chopped
2 Tbs. diced red bell pepper (optional)
1 1&#8260;2 Tbs. fresh lime juice
1/2 tsp. salt
4 boneless duck breast halves, each 6 to 7 oz., &nbsp;skin on
Salt and freshly ground pepper, to taste
2 tsp. canola oil