Teriyaki Duck Breast With Mango Salsa

• 1 None dried red chili pepper
• 1 clove garlic, peeled and chopped finely
• 3/4 cup teriyaki sauce
• 2 None duck breasts (each about 1 lb)
• 1 head cabbage, cut into fine strips
• 6-7 tbsp light balsamic vinegar
• 2-3 tbsp olive oil
• 1 None mango, peeled, pitted and diced
• 2 None spring onions, cut into strips

1. For the teriyaki duck, mix the chili, garlic and teriyaki sauce and marinate the duck breasts for about 1 hour. Meanwhile, put the sliced cabbage in a large bowl and season to taste. Add 4-5 tbsp vinegar and olive oil, mix well and set aside for about 30 mins.
2. For the mango salsa, mix in the mango and spring onion, season to taste and add 2 tbsp vinegar.
3. Preheat the oven to 325u0b0F. Grease a baking dish. Remove the duck from the marinade, heat a frying pan, and sear the breasts skin side down for 4-5 mins, then cook them on the other side for about 1 min. Season to taste, place in the prepared dish and cook in the oven for 15-20 mins.
4. Remove the duck from the oven, let rest for 3 mins then slice. Serve the duck slices on 4 plates with the mango salsa and cabbage on the side.

red chili pepper, clove garlic, teriyaki sauce, duck breasts, cabbage, light balsamic vinegar, olive oil, mango, spring onions

Taken from recipes-plus.com/api/v2.0/recipes/16951 (may not work)