Ingredients :

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1 duck breast (200 g / 7 oz.)
1 lemon
1/2 of a ripe mango
A few mint leaves
100 g (3 1/2 oz.) potato
Sauce 1 tsp.
chopped shallot 3 g (1 tsp.)
chopped ginger 1 tsp.
acacia honey A drizzle of aged wine vinegar
3 g Chinese five-spice powder
100 ml (6 tbsp.) duck jus
10 g (2 tsp.) diced butter (to "mount" the sauce)

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Method :

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Cook the duck breast in very hot virgin olive oil, skin side down so that it gets very crispy.

Mango tagliatelle :
Cut the mango into thin strips and marinate them in olive oil and lemon juice.

Sauce :

1. Sauté the five-spice powder with the acacia honey and grated ginger;
2. add the brown duck jus and let reduce by half.
3. Whisk in the butter. Add some oven-roasted sesame to bring out the flavour along with some ginger alcohol.