-
1
To prepare the duck, place the breasts in a shallow dish just large enough to hold them in a single layer.
-
2
Sprinkle with 4 teaspoons of sugar.
-
3
Pour 1/4 cup of soy sauce over the duck.
-
4
Marinate for 30 minutes, turning the breasts once.
-
5
Preheat the broiler.
-
6
Line 2 baking sheets with aluminum foil.
-
7
Arrange the pineapple in a single layer on 1 sheet and sprinkle with 3 tablespoons of sugar.
-
8
Arrange the mango on the other sheet and sprinkle with 2 tablespoons of sugar.
-
9
Place the pineapple under the broiler until it begins to brown, about 5 minutes.
-
10
Turn the pineapple over and broil 1 more minute.
-
11
Meanwhile, place the remaining 1/2 cup sugar in a shallow bowl.
-
12
Remove the duck from the marinade and coat well on both sides with the sugar.
-
13
When the pineapple is done, remove it from the oven and place the mango under the broiler until browned, about 3 minutes.
-
14
Turn off the broiler and set the baking sheets with pineapple and mango in the oven to keep warm.
-
15
Melt the butter in a large cast-iron skillet over medium-high heat.
-
16
Add the duck breasts, lower the heat and cook until the sugar glaze turns a deep brown and the duck is cooked to medium rare, about 2 to 3 minutes per side, being very careful not to let the sugar burn.
-
17
Remove the duck from the skillet and keep warm.
-
18
Add 1/4 cup of soy sauce, the orange juice, vinegar and chicken broth to the skillet and simmer over medium heat for about 2 minutes, scraping the bottom of the skillet with a wooden spoon.
-
19
Slice the duck on the diagonal into thin slices.
-
20
Remove the fruit from the oven.
-
21
Squeeze the lemon juice over the fruit and divide the pineapple among 4 plates.
-
22
Cross the mango slices over the pineapple.
-
23
Fan the duck slices beside the fruit and spoon the sauce over the duck.
-
24
Serve immediately.
