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1
Heat a large round grill pan over medium-high heat.
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2
Add enough olive oil to coat the bottom of the pan and let oil heat for 1 to 2 minutes.
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3
Rub the blackening spices all over the duck pieces until both sides are covered.
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4
Carefully place the spiced duck pieces into the pan, reduce the heat to medium, and cook for about 5 minutes on each side, or until desired degree of doneness.
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5
A viewer, who may not be a professional cook, provided this recipe.
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6
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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7
2 mangoes, skinned and diced
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8
1 large onion, diced
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9
1 lime, juiced
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10
2 to 3 tomatoes, diced
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11
1 clove garlic, minced
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12
In a large bowl, combine all ingredients by gently stirring with a wooden spoon or plastic spatula until thoroughly mixed.
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13
Set aside to let flavors meld.
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14
Spoon the salsa over the duck pieces, or serve as a garnish on the side.
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15
1 box wild rice
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16
1 red pepper, seeded and diced
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17
1 onion, diced
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18
1 clove garlic, minced
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19
1 tablespoon olive oil
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20
Prepare the wild rice according to the directions on the box.
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21
In a medium skillet, saute the pepper, onion, and garlic in olive oil over medium heat until vegetables are tender, being careful not to let the garlic burn.
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22
When the rice is fully cooked, add the sauteed vegetables to the rice, and stir to combine.
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23
Olive oil, for sauteing
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24
1 red pepper, seeded and chopped
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25
1/4 pound mushrooms, cleaned and chopped
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26
1 clove garlic, minced
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27
30 string beans, trimmed
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28
2 to 3 carrots, thinly sliced
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29
Heat a large skillet over medium heat.
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30
Add enough olive oil to thinly coat the bottom of the pan, and let oil heat for 1 to 2 minutes.
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31
Add the pepper, mushrooms, and garlic to the pan, and saute until the vegetables are almost tender.
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32
Add the beans and carrots to the pan, and cook until all of the vegetables are slightly tender and the flavors have combined.
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33
Serve with the Blackened Duck and Wild rice.
