Duck and Mango with Spicy Coffee and Chocolate Sauce

Makes about 4 to 5 servings

2 tablespoons finely ground coffee
1 ½ tablespoons finely minced ginger
1 tablespoon roasted and finely ground Sichuan peppercorns
1 teaspoon ground Chipotle
1 teaspoon sea salt
2 tablespoons gluten free soy sauce
1 tablespoon melted coconut oil
1 tablespoon pomegranate molasses
1 star anise

Mix all the ingredients well.

Spicy Coffee and Chocolate Sauce
Makes about ¾ cup
½ cup very strong espresso coffee
11/2 tablespoons cacao powder for baking (Chuao Cacao Rouge)
¼ teaspoon salt
1 teaspoon ground chipotle
1 tablespoon puree fresh ginger
1 tablespoon palm sugar
½ cup fresh coconut cream
3 tablespoons almond powder

  1. Mix all the ingredients together except for the almond powder. Whisk until well blended.
  2. Cook over low heat and keep whisking until the sauce starts to heat. Do not let it boil. Add the almond powder and continue to whisk until the sauce thicken, about 7 minutes.
  3. Transfer through a fine mesh strainer to remove any solids. Discard the solids.
  4. If making ahead, add a tablespoon or two of fresh coconut milk to reheat.

Duck with Mango
4 boneless duck breasts
Coconut oil spray
Slightly under-ripe mango, peeled and sliced across into 2 large pieces
¾ cup spicy coffee and chocolate sauce
½ cup or more miniature organic arugula
Spicy Coffee and Chocolate Sauce
Miniature edible flowers (optional)

  1. Rub the marinade over the breasts covering well. Put them in a zip lock bag and refrigerate overnight.
  2. Preheat the oven to 425 degrees. Place a rack on top of a cookie sheet and spray generously with coconut oil spray. Place the duck breasts on the rack and roast for 7 minutes.
  3. Lower the heat to 200 degrees and bake for another 15 minutes.
  4. Cool to room temperature.
  5. While the duck is cooling, spray the mango slices with the coconut oil and lightly grill to just sear the surface. Let cool.
  6. Prior to serving, line a serving platter with arugula.  Slice both the duck breasts and mango into thin long slices and layer them on a plate over the arugula alternating between duck and mango.
  7. Drizzle sauce generously over the dish. Garnish with edible flowers and serve.