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Pan-Seared Duck Steak with Mango Tagliatelle and Lime Recipe
Pan-Seared Duck Steak with Mango Tagliatelle and Lime
Bernard Villain, restaurant Charbonnel, Périgord, France
Bernard Villain, restaurant Charbonnel, Périgord, France
Flavors of Périgord
Total time: 1hr to 2hr
Preparation time: 20 minutes
Oven temperature: 180° C (350° F)
Cooking time: 45 minutes
Difficulty: Easy
Chef's Note

A favorite recipe enjoyed at Le Moulin de l'Abbaye in Brantôme, Périgord

Chef: Bernard Villain


Chef's suggestions
I prefer the breast from a duck with blood (smothered) - the meat is more flavorful and moister because the blood stays inside, so it can be cooked like red meat.

Always sear the skin side of the duck breast first so that it will be nice and crispy.

Garnish with few soufflé potatoes, chopped mint, sprigs of flat-leaf parsley.

Ingredients for each serving
- 1 Duck breast (200 g / 7 oz.)
- 1 lemon
- 1/2 ripe Mango
- A few mint leaves
- 100 g (3 1/2 oz.) potato
- 1 tsp. chopped shallot
- 3 g (1 tsp.) chopped ginger
- 1 tsp. acacia honey
- A splash of aged wine vinegar
- 3 g (1 tsp.) Chinese five-spice powder
- 100 ml (6 tbsp.) duck jus
- 10 g (2 tsp.) diced butter (for the sauce)
  1. Cook the duck breast in very hot virgin olive oil, skin side down so that it gets very crispy.

Mango tagliatelle

  1. Cut the mango into thin strips and marinate them in olive oil and lemon juice.


  1. Sauté the five-spice powder with the acacia honey and grated ginger;
  2. add the brown duck jus and let reduce by half.
  3. Whisk in the butter. Add some oven-roasted sesame to bring out the flavor along with some ginger alcohol.
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