Salt-Cured Duck Breast with Mango Risotto
*as seen on CNBC's Power Lunch, October 31, 2000

Adapted from Marcus Samuelsson

Wine suggestion
White Burgundy


Yield: 4 servings

Salt-Cured Duck Breast

1 1/2 cups kosher salt
2 quarts water
4 whole duck breasts, skin on

In a deep mixing bowl, combine water with salt. Immerse duck breasts. Place a piece of plastic wrap over the bowl and a small plate over the wrap to weight the duck down. Make sure that the duck is completely submerged. Refrigerate for 6 hours to cure the duck.

Preheat oven to 400°F.

Remove duck breast from water and pat dry with paper towels. Place an iron skillet over medium-low heat. Lay duck breasts skin down, and cook until skin is crisp and browned, about 12 to 15 minutes. Transfer to a baking sheet, skin side down, and bake in oven for 3 to 4 minutes. Reserve skillet with the duck fat for preparing mango risotto. Remove duck from oven, slice thinly on the diagonal and keep warm until ready to serve. Serve with mango risotto.

Mango Risotto

Yield: 4 servings

1 cup arborio rice
2 shallots, diced
1 clove garlic, minced
1 Tablespoon extra virgin olive oil
1/4 cup white wine
1 cup chicken stock, homemade or low-sodium canned
1 pound Parmesan cheese, grated
1 scallion, green part only, sliced
1 large mango, peeled, pitted and cut into even 1/4-inch dice
"Swedish 1-2-3" Pickling Solution (May be substituted with homemade pickling solution or store-bought alternative - available in gourmet markets)

Dice mango and submerge in pickling solution. Refrigerate covered for approximately 24 hours, remove and reserve.

In a 2 1/2-quart saucepan, add olive oil and sauté shallots over medium heat until translucent. Add garlic and cook for approximately 1 minute. Add rice and stir completely. Deglaze with white wine, add one ladle of chicken stock and continue stirring until liquid is completely absorbed. Continue this process until rice is tender and cooked through. Remove from heat; fold in mango cubes, scallions and grated cheese.

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