Sugar-Glazed Duck and Exotic Fruit

• 8 small boneless half-breasts of duck (about 6 ounces each), skinned
• 1/2 cup plus 4 teaspoons sugar
• 1/2 cup soy sauce
• 1/2 tablespoon unsalted butter
• 2 tablespoons orange juice
• 1 tablespoon rice vinegar
• 1/4 cup chicken broth, homemade or low-sodium canned
• 1 ripe pineapple, peeled, cored and cut into 1/4-inch-thick rings
• 1 ripe mango, peeled and cut lengthwise into 1/4-inch-thick slices
• 5 tablespoons sugar
• Juice of 1/2 lemon

1. To prepare the duck, place the breasts in a shallow dish just large enough to hold them in a single layer.
2. Sprinkle with 4 teaspoons of sugar.
3. Pour 1/4 cup of soy sauce over the duck.
4. Marinate for 30 minutes, turning the breasts once.
5. Preheat the broiler.
6. Line 2 baking sheets with aluminum foil.
7. Arrange the pineapple in a single layer on 1 sheet and sprinkle with 3 tablespoons of sugar.
8. Arrange the mango on the other sheet and sprinkle with 2 tablespoons of sugar.
9. Place the pineapple under the broiler until it begins to brown, about 5 minutes.
10. Turn the pineapple over and broil 1 more minute.
11. Meanwhile, place the remaining 1/2 cup sugar in a shallow bowl.
12. Remove the duck from the marinade and coat well on both sides with the sugar.
13. When the pineapple is done, remove it from the oven and place the mango under the broiler until browned, about 3 minutes.
14. Turn off the broiler and set the baking sheets with pineapple and mango in the oven to keep warm.
15. Melt the butter in a large cast-iron skillet over medium-high heat.
16. Add the duck breasts, lower the heat and cook until the sugar glaze turns a deep brown and the duck is cooked to medium rare, about 2 to 3 minutes per side, being very careful not to let the sugar burn.
17. Remove the duck from the skillet and keep warm.
18. Add 1/4 cup of soy sauce, the orange juice, vinegar and chicken broth to the skillet and simmer over medium heat for about 2 minutes, scraping the bottom of the skillet with a wooden spoon.
19. Slice the duck on the diagonal into thin slices.
20. Remove the fruit from the oven.
21. Squeeze the lemon juice over the fruit and divide the pineapple among 4 plates.
22. Cross the mango slices over the pineapple.
23. Fan the duck slices beside the fruit and spoon the sauce over the duck.
24. Serve immediately.

duck, sugar, soy sauce, unsalted butter, orange juice, rice vinegar, chicken broth, pineapple, mango, sugar, lemon

Taken from cooking.nytimes.com/recipes/1226 (may not work)