Slow Cooker Sous Vide Duck Breast with Black Garlic and Mango Salsa - Rick Bayless
Slow Cooker Sous Vide Duck Breast with Black Garlic & Mango Salsa - Perfectly tender duck in a flavorful mango salsa.Perfect for special occasions or a unique home-cooked meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rickbayless.com.
Ingredients
- 3 tablespoons salt, plus for more for the salsa
- 1/4 teaspoon pink curing salt (available in well-stocked grocery stores or online)
- 4 boneless, skinless duck breasts (about 4 to 5 ounces each)
- Generous 1/2 cup black garlic cloves (divided use) (available available in well-stocked grocery stores or online)
- Vegetable oil, olive oil or duck fat
- 1 tablespoon fresh lime juice
- 1 tablespoon orange juice
- 1 small red onion, sliced thin
- 1 fresh habanero chile, stems and seeds removed and finely diced
- 2 cups (about 12 ounces) cubed mango (we love the Honey Manila mangos that come from Mexico)
- 1/3 cup chopped cilantro, plus more whole leaves for garnish
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