Orange-Mango-Salad with fried duck breast

For 4 WECK® mold jars à 5.63 fl. oz (165 ml)

Ingredients for the duck:


duck breast about 0.26 lb


salt & pepper

2 tablespoons 

vegetable oil

Ingredients for the salad:


ripe mango à 0.55 lb


oranges à 0.44 lb

0.66 lb (30 g) 


1 cup (50 ml)

orange juice


salt & pepper

1 dash


1 tablespoon 

Aceto Balsamico bianco

2 tablespoons

grape seed oil

Also: Bergamot mint for decorating


Put the duck breast in the freezer for 20 minutes.

Cut out the mango fruit flesh: Cut the fruit lengthwise into 3 pieces, the stone is in the middle piece. Cut out the fruit flesh with a spoon into 0.39 inches (1 cm) lozenges. Fillet the oranges: Fillet the Oranges: Cut the top and the bottom, put the oranges vertical on a worktop & cut of the skin top down in segments. Cut between the barriers and release the fillets. Cut them into halves. Squeeze out the rest of the juice – you can use it for the dressing.

Wash the shallots and cut them into little rings. Add for the Dressing salad, salt, pepper, sugar and vinegar and add it to the orange juice. Mix it all together. Mix the oil in plus the mango, orange fillets and shallots.

Cut the duck breast into 0.15 inch (4 mm) slices. Heat oil in a pan and fry the duck breast shortly from both sides. Spice it up with salt and pepper.

Fill the salad into the 4 jars. Put the duck breast onto darts and lay them on top and across the jar. Decorate it with bergamot mint.

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