Blackened Duck topped with Mango Salsa and served with Wild Rice and a Vegetable Medley

• Olive oil, for sauteing
• Blackening spices, to coat duck pieces
• 1 whole duck, cut into pieces
• Mango Salsa, recipe follows
• Wild Rice, recipe follows
• Vegetable Medley, recipe follows

1. Heat a large round grill pan over medium-high heat.
2. Add enough olive oil to coat the bottom of the pan and let oil heat for 1 to 2 minutes.
3. Rub the blackening spices all over the duck pieces until both sides are covered.
4. Carefully place the spiced duck pieces into the pan, reduce the heat to medium, and cook for about 5 minutes on each side, or until desired degree of doneness.
5. A viewer, who may not be a professional cook, provided this recipe.
6. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
7. 2 mangoes, skinned and diced
8. 1 large onion, diced
9. 1 lime, juiced
10. 2 to 3 tomatoes, diced
11. 1 clove garlic, minced
12. In a large bowl, combine all ingredients by gently stirring with a wooden spoon or plastic spatula until thoroughly mixed.
13. Set aside to let flavors meld.
14. Spoon the salsa over the duck pieces, or serve as a garnish on the side.
15. 1 box wild rice
16. 1 red pepper, seeded and diced
17. 1 onion, diced
18. 1 clove garlic, minced
19. 1 tablespoon olive oil
20. Prepare the wild rice according to the directions on the box.
21. In a medium skillet, saute the pepper, onion, and garlic in olive oil over medium heat until vegetables are tender, being careful not to let the garlic burn.
22. When the rice is fully cooked, add the sauteed vegetables to the rice, and stir to combine.
23. Olive oil, for sauteing
24. 1 red pepper, seeded and chopped
25. 1/4 pound mushrooms, cleaned and chopped
26. 1 clove garlic, minced
27. 30 string beans, trimmed
28. 2 to 3 carrots, thinly sliced
29. Heat a large skillet over medium heat.
30. Add enough olive oil to thinly coat the bottom of the pan, and let oil heat for 1 to 2 minutes.
31. Add the pepper, mushrooms, and garlic to the pan, and saute until the vegetables are almost tender.
32. Add the beans and carrots to the pan, and cook until all of the vegetables are slightly tender and the flavors have combined.
33. Serve with the Blackened Duck and Wild rice.

olive oil, blackening spices, duck, mango salsa, rice, vegetable medley

Taken from www.foodnetwork.com/recipes/blackened-duck-mango-salsa-wild-rice-vegetable-medley-recipe.html (may not work)