Grilled Duck breast with Strawberry sauce and Mango salsa

Grilled Duck breast with Strawberry sauce and Mango salsa

Today we have yet another dish as pleasing to the eye as it is to the palate. The sweetness of the fruit pairs really well with grilled duck, and cuts through the richness of the meat. 


For this recipe, we are using Goldcrest Mango Slices and Blueberries as they are high quality and quite convenient. From the everyday to the exotic, Goldcrest's canned fruit is carefully selected from leading local and international sources. Packed in a syrup to preserve its delicious taste, and their wide range of mouth-watering products allow you to enjoy all your favourite flavours in and out of season. 


Get creative with the edible flower garnishing, and impress your guests with this elegant main at your next lunch or dinner.


  • 4 boneless duck breasts
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 500g fresh strawberries
  • 1 clove garlic, coarsely chopped
  • 1 teaspoon Goldcrest honey
  • 1 teaspoon lemon juice
  • 1 tablespoon freshly chopped thyme
  • 4 tablepoons Elle & Vire butter, unsalted
  • 1 can Goldcrest Mango Slices
  • 1 can Goldcrest Blueberries
  • 1 Thai chilli, deseeded
  • Herbs and edible flowers for garnishing


  • Prepare grill. 
  • Prepare the duck breasts by scoring the skin, and seasoning with salt and pepper.
  • Grill over medium-high heat for 6 minutes on each side or until desired degree of doneness. Remove duck to a plate, and cover with foil. Let stand 10 minutes before slicing.
  • To prepare the sauce, rinse the strawberries, and chop roughly. Combine and purée the strawberries, garlic, honey, and lemon juice. Stir in the thyme.
    • To a saucepan, add 2 tablespoons butter and then add the puréed strawberry mixture. Stir well and simmer for several minutes to thicken up. Once done, remove from heat.
  • Drain the blueberries and mango slices from the cans.
  • For the mango salsa, add 2 tablespoons butter to a saucepan, then add the diced mango, and deseeded Thai chilli. Let fry on low heat for 2 minutes, then remove.
  • To plate, place mango salsa on serving platter. Drizzle the strawberry sauce over the platter, and then plate duck slices. Add a few sliced strawberries and whole blueberries. Finally, garnish with edible flowers and herbs of choice.