Sweet Chili Duck & Mango Rice

Wash and dry the fresh produce. Using the back (blunt edge) of your knife, hit along the length of the lemongrass to release the oils; cut into 2-inch pieces. Small dice the mango; place in a bowl. Add the mirin and season with salt and pepper; stir to coat. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Pick the mint leaves off the stems. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Halve the lime crosswise. Cut off and discard the stem of the chile pepper; thinly slice crosswise (for a milder dish, remove and discard the ribs and seeds). Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sweet chili sauce, soy sauce, lime zest, the juice of 1 lime half, and 2 tablespoons of water.

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, lemongrass pieces, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Carefully discard the lemongrass pieces, then fluff the cooked rice with a fork. Stir in the seasoned mango. Taste, then season with salt and pepper if desired. Cover to keep warm.

Pat the duck dry with paper towels. Season on both sides with salt and pepper. Heat a medium pan (nonstick, if you have one) on medium until hot. Add the seasoned duck, skin side down. Cook 9 to 11 minutes, or until browned and the skin is crispy. Flip and cook 4 to 5 minutes for medium (145°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board, skin side up, and let rest at least 10 minutes. Carefully drain the duck fat into a small bowl; set aside. Wipe out the pan.

c*The USDA recommends a minimum safe cooking temperature of 165°F for duck.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

While the duck rests, in the same pan, heat 1 tablespoon of the reserved duck fat on medium-high until hot. (Set the remaining duck fat aside to solidify. Cover and refrigerate for future use, or discard if desired.) Add the sliced bell pepper in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sautéed aromatics and as much of the sliced chile pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the spinach; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the spinach is slightly wilted. Turn off the heat; stir in the juice of the remaining lime half. Transfer to a bowl. Wipe out the pan.

To the same pan, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat.

Flip the rested duck to be skin side down on the cutting board (to easily cut through the skin). Thinly slice crosswise. Serve the sliced duck (skin side up) with the finished rice and cooked vegetables. Top the duck with the finished sauce. Garnish with the mint leaves (tearing just before adding) and cashews. Enjoy!