Duck Breast and Mango Skewers

Start with the sauce: prepare the instant veal stock according to package instructions. Combine honey and balsamic vinegar in a saucepan and caramelize, whisking constantly, for 3 minutes. Deglaze the pan with the veal stock, reduce the heat to low, and simmer for 1 hour until part of the liquid evaporates and the sauce achieves a syrupy consistency. Mix a little water into the cornstarch. Stir the cornstarch slurry into the sauce and cook until thickened. Stir in the mustard and cook for another 5 minutes.

Peel the mango and cut it in half. Cut 20 cubes, about 1.5 cm each, from the flesh and chill in the refrigerator.

Trim all the fat completely from the duck breasts and slice the duck skin into strips.

Place the duck skin in a preheated skillet and sear over high heat without adding oil. As the fat renders, spoon it out of the skillet. Season with salt and transfer the crispy duck skin to paper towels.

Transfer the duck breasts to the skillet and sear them over high heat on all sides for 5-10 minutes, turning regularly. The meat should remain pink.

Using a sharp knife, slice the seared breasts into pieces about 5 mm thick.

Fold each slice a few times and thread onto a skewer, then add a mango cube. Dust with a pinch of salt and Espelet pepper.