Tamarind-Mango Duck Breasts

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.

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.

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. 

Meanwhile, carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. 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.

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.

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!