Duck Breast With Mango Salsa And Asparagus

• 2 tbsp sunflower oil
• 2 None shallots, peeled and chopped finely
• 1/2 None mango, peeled, pitted and diced
• 1 None orange, zested and juiced
• 1 None small red chili, seeded and chopped into fine rings
• 3 None duck breasts (about 10 1/2 oz each)
• 3 lbs green asparagus, with the woody ends broken off
• 3 tbsp butter

1. For the salsa: heat the oil in a saucepan and fry the shallots until soft. Add mango, orange zest and juice, and chili. Mix and place in refrigerator to chill.
2. Preheat the oven to 300u0b0F. Score the skin of the duck breasts several times with a sharp knife and place them skin-side down in a cold, oven safe pan. Saute for about 5 mins over medium heat. Turn the breasts and fry for 3 more mins, then place in the oven for 10-15 mins.
3. Meanwhile, cook the asparagus in boiling salted water for 5 mins, then drain. Melt the butter in a large skillet, add asparagus and stir.
4. Remove duck breasts from the oven, allow to rest for 2 mins and slice. Arrange asparagus, duck and salsa on plates and serve.

sunflower oil, shallots, mango, orange, red chili, duck breasts, green asparagus, butter

Taken from recipes-plus.com/api/v2.0/recipes/16897 (may not work)