Preparation time: 30 minutes
Cooking time: 25 minutes
 

1. Marinate the duck breast strips in the olive oil and quatre-épices.
2. Peel and cook all the vegetables separately in boiling salted water.
3. Peel the mango; dice half very finely and reserve the rest for the dressing.
4. For the dressing, combine the olive oil, balsamic vinegar and mango in a blender. Correct the seasoning.
5. Sauté the diced mango briefly, leaving it slightly firm.
6. Season the duck strips and sauté in a very hot skillet, 2 minutes on each side.
7. Rewarm all the vegetables in chicken stock.
8. Place the vegetables on a plate in staggered rows; place the mango dice on top, then the duck breast.
9. Drizzle with the mango dressing.
10. Garnish with a few flaked almonds and the finely chopped herbs.