Sweet Chili Duck & Mango Rice with Spicy Spinach & Peppers
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Sweet Chili Duck & Mango Rice

with Spicy Spinach & Peppers

45 MIN
+$9.00/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
Bright, bold flavors abound thanks to the mix of sweet chili sauce, soy sauce, and lime juice we’re spooning over rich duck, fragrant lemongrass-infused rice studded with bites of sweet mango, and tender vegetables cooked with fiery bird’s eye chile.

TECHNIQUE TO HIGHLIGHT
To release the citrusy flavor and aroma of the lemongrass, you’ll use the blunt edge of your knife (or a meat mallet, if you have one) to lightly crush or hit along the length of the stalk, also known as bruising.
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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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fresh
ingredients
Sweet Chili Duck & Mango Rice with Spicy Spinach & Peppers
Title
  • 4 Skin-On Duck Breasts
  • 1 cup Long Grain White Rice
  • 1 Lime
  • 2 Bell Peppers
  • 5 oz Baby Spinach
  • 1 stalk Lemongrass
  • 1 bunch Mint
  • 2 Mango Cheeks
  • ¼ cup Roasted Cashews
  • 1 Bird's Eye Chile Pepper
  • 3 Tbsps Asian-Style Sautéed Aromatics
  • 2 Tbsps Mirin (Salted Cooking Wine)
  • 2 Tbsps Soy Sauce
  • ¼ cup Sweet Chili Sauce
time-saving
tips & techniques
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

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 mangos; place in a bowl. Add the mirin and season with salt and pepper; stir to coat. Cut off and discard the stems of the bell peppers. 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 2 teaspoons. 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.

Cook & finish the rice
2 Cook & finish the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, lemongrass pieces, a big pinch of salt, and 2 cups 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 mangos. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook the duck
3 Cook the duck

Pat the duck dry with paper towels. Season on both sides with salt and pepper. Heat a large 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.

*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.

Cook the vegetables
4 Cook the vegetables

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 peppers 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, 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.

Finish the sauce
5 Finish the sauce

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.

Slice the duck & serve your dish
6 Slice the duck & serve your dish

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!

Tips from Home Chefs

Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

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 mangos; place in a bowl. Add the mirin and season with salt and pepper; stir to coat. Cut off and discard the stems of the bell peppers. 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 2 teaspoons. 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.

2 Cook & finish the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, lemongrass pieces, a big pinch of salt, and 2 cups 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 mangos. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook & finish the rice
Cook the duck
3 Cook the duck

Pat the duck dry with paper towels. Season on both sides with salt and pepper. Heat a large 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.

*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.

4 Cook the vegetables

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 peppers 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, 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.

Cook the vegetables
Finish the sauce
5 Finish the sauce

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.

6 Slice the duck & serve your dish

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!

Slice the duck & serve your dish
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