Tamarind-Mango Duck Breasts with Garlic Naan, Ginger Rice & Curry-Roasted Vegetables
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Tamarind-Mango Duck Breasts

with Garlic Naan, Ginger Rice & Curry-Roasted Vegetables

45 MIN
$17.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
It’s packed with vibrant, bold Indian flavors thanks to vadouvan curry powder, buttery naan, and a sweet-and-sour mix of mango chutney and tamarind paste spooned over crispy duck.

TECHNIQUE TO HIGHLIGHT
After cooking the duck, you’ll drain the rendered fat into a small bowl to solidify. We highly recommend storing it in your refrigerator for future use! Use it in place of cooking oils for added richness and deep, savory flavor.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    1120 Cals (est.)
fresh
ingredients
Tamarind-Mango Duck Breasts with Garlic Naan, Ginger Rice & Curry-Roasted Vegetables
Title
  • 4 Skin-On Duck Breasts
  • 1 cup Long Grain White Rice
  • 2 tsps Vadouvan Curry Powder
  • ½ cup Cilantro Sauce
  • 2 cloves Garlic
  • 1 Piece Ginger
  • 1½ tsps Brown & Yellow Mustard Seeds
  • 3 Tbsps Roasted Cashews
  • ¼ cup Mango Chutney
  • 2 oz Salted Butter
  • ¼ tsp Crushed Red Pepper Flakes
  • ½ lb Diced Butternut Squash
  • 6 oz Shishito Peppers
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 4 Pieces Naan Bread
  • 2 tsps Tamarind Paste

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Preheat the oven to 450°F. Wash and dry the fresh produce. Place the peppers in a bowl. Drizzle with olive oil and season with salt, pepper, and up to half the curry powder. Toss to coat. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the mango chutney, tamarind paste, 1/2 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Roughly chop the cashews.

2 Roast the vegetables

Line a sheet pan with foil. Transfer the squash to the foil. Drizzle with olive oil and season with salt, pepper, and the remaining curry powder. Toss to coat; arrange in an even layer on one side of the sheet pan. Roast 14 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned peppers to the other side of the sheet pan. Return to the oven and roast 9 to 11 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
Cook the duck
3 Cook the duck

Pat the duck dry with paper towels. Season with salt and pepper on both sides. 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 to solidify. Cover and refrigerate for future use, or discard if desired.) 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 rice

Meanwhile, in a medium pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped ginger and mustard seeds. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly toasted (be careful, as the mustard seeds may pop as they toast). Add the rice, a pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). 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 and fluff with a fork. Cover to keep warm.

Cook the rice
Make the garlic naan
5 Make the garlic naan

Melt the butter in a bowl in the microwave (or melt in a small pot on the stove). Add as much of the garlic paste as you’d like. Place the naan on a separate sheet pan. Evenly spread or brush the garlic butter onto the naan; season with salt and pepper. Toast in the oven 4 to 6 minutes, or until lightly browned and heated through. Remove from the oven.

6 Make the sauce & serve your dish

To the same pan used to cook the duck, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 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 cooked rice, garlic naan, and roasted vegetables. Top the duck with the finished sauce. Garnish the vegetables with the chopped cashews. Serve the tzatziki and cilantro sauce on the side. Enjoy!

Make the sauce & serve your dish
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