Tag Archives: Mango

Duck Confit Over Bulgur Wheat with Mango “Gin-Ger” Sauce

Duck Confit over Bulgur Wheat with Mango "Gin-Ger" Sauce

Yesterday I showed you an amazing DIY shortcut to making your own duck confit, and I figure it would be rather uncouth of me to not turn around and give you a recipe for utilizing said duck confit. So here I am.

This recipe… this is one of those where you sit down, take your first bite and then go, “Holy %$#! did that really come out of my kitchen?! Did I just MAKE this?” And then you realize that yes, yes you did just make this stellar, amazing meal that you’d happily fork over at least $35 to eat in a fancy restaurant. And honestly, it wasn’t even that difficult to pull off!

Duck Confit over Bulgur Wheat with Mango "Gin-Ger" Sauce

This meal is truly superlative and guaranteed to impress. This is what you make your significant other’s parents who think you aren’t good enough for their precious little snowflake. This is how you blow away your foodiest of foodie friends. This is how you seal the deal for a second date.

Duck Confit over Bulgur Wheat with Mango "Gin-Ger" Sauce

I seriously could not believe this came out of my kitchen. It is spectacular. The flavors are beautiful and cohesive, and the duck confit, that you made yourself, is such a star here. The slight gamey flavor of the bird plays beautifully with the sweet mango sauce and the nutty chew of the bulgur wheat. It’s just AMAZING.

Duck Confit over Bulgur Wheat with Mango "Gin-Ger" Sauce

Make it this weekend. Thank me later. The end.

{One Year Ago: Red Wine Beef and Swiss Chard Stew}

Source: slightly adapted from Harold Dieterle’s Kitchen Notebook by Harold Dieterle

4 pieces of duck confit, leg and thigh attached
½ cup bulgur wheat
Kosher salt and black pepper
2 ¼ cups sherry vinegar
½ cup sugar
¼ cup gin
1 cup diced mango, half pureed until smooth
4 tbs unsalted butter, cut into pieces
2-3 tbs peeled, grated fresh ginger
½ cup chopped fresh celery
½ cup chopped roasted Brazil nuts
¼ cup extra-virgin olive oil
1 tbs minced shallot

First, cook the bulgur wheat: put the wheat in a medium, heatproof bowl. Bring 1 cup of water to a boil, then pour it over the wheat. Add a pinch of salt and black pepper, stir, and cover with plastic wrap. Set aside for 20 minutes. Fluff the wheat with a fork and strain off any excess water. Allow it to cool to room temperature while you prepare the rest of the dish.
To make the mango sauce: cook 2 cups of vinegar and the sugar in a saucepan over medium-high heat, whisking, until the sugar has dissolved and the mixture is reduced by half, about 5 minutes. Stir in the gin and mango puree. Simmer until reduced by half, about 5 minutes. Season with salt and pepper, then fold in the diced mango, butter, and ginger.
Warm the duck legs if they have been chilled.
Add the celery, Brazil nuts, remaining ¼ cup vinegar, extra-virgin olive oil, and shallot to the bulgur wheat. Season to taste with salt and pepper and gently toss.
To serve, spoon the bulgur wheat onto 4 dinner plates. Lay 1 duck confit piece over the wheat, then finish with mango sauce to taste.

Mango Peanut Slaw #SundaySupper

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Happy Sunday Supper everyone! Today’s theme is Summer BBQ Party – a wonderful theme since I think we can all agree that summer bbq parties (or summer cook-outs, whichever nomenclature you prefer) are one of the most fun things ever. Growing up, such parties were a fixture on the calendar. Sometimes my parents were hosting, sometimes we were guests, but it seemed like there was one on the schedule almost every weekend of the summer. And they’re such a blast.

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I chose to make this delicious side dish for three reasons: 1) coleslaw of some kind is a summer bbq staple everywhere; 2) seeing as this is Asian-flavored, it’s a little bit outside the box for your typical American summer bbq, which appealed to me; and 3) it uses mangos, which are beautifully in season in my area right now, and I’m trying to use up all the summer produce I can, while I still can.

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But I’m actually trying to use all that summer produce in some savory dishes for once. I usually bake desserts or sweet breakfast goods with it, which is always delicious, of course. But this summer I wanted to challenge myself to find more savory uses for this luscious summer produce. Not that there won’t also be sweets on the blog this summer. I mean, please…

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So y’all enjoy this delicious, spicy, summer-bbq-worthy slaw, and do not forget to check out all the loveliness from my Sunday Supper gang! Enjoy!

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Source: adapted from Man Made Meals by Steven Raichlen

2 generous tbs sambal chile paste, or to taste
1 clove garlic, peeled and minced
3 tbs sugar
½ tsp freshly ground black pepper
¼ cup fresh lime juice
¼ cup Asian fish sauce or soy sauce
1 small (about 1 lb.) head green cabbage
1 ripe mango
18 slender green beans (hericots verts)
½ cup coarsely chopped cilantro
1/3 cup coarsely chopped dry-roasted peanuts, salted or unsalted

First make the dressing: in a large mixing bowl, whisk together the sambal, garlic, sugar, black pepper, and fish sauce. Set aside.
Split the cabbage into quarters, and core each section. Thinly slice it with a sharp knife, or I prefer a mandoline slicer. Peel and pit the mango, then slice it into thin strips. To the bowl with the dressing, add the cabbage, mango, green beans, and cilantro. Toss well to combine. Garnish with the peanuts and serve.



Sides and Accompaniments

Main Dishes


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Spicy Mango Ice Pops + A Cookbook Giveaway!!!

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Here we are – the final day of my giveaway! There’s still time to enter to win a copy of The VB6 Cookbook by Mark Bittman!

I’ve been very impressed with it. This is the fourth recipe I’m sharing from the book, and it is so ridiculously easy, and healthy, and delicious (of course).

When you take your first lick or bite (whichever team you belong to) of these ice pops, the first thought you’re going to have is, “pfft, these aren’t spicy. I can’t even taste the cayenne.” It’s okay. Just wait. Keep working on the ice pop. It’ll get there. Oh, trust me. It’ll get there.

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The spicy part is what we like to call a slow build-up. At first you don’t notice it, then there’s a tiny, little pop of heat, then there’s the background heat – kind of like it’s only in the after-taste. Then you get it, on every single bite.

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That said, these are quite tasty. They are very thick, and the only sweet part is the sweetness from the mango itself. So, perfect for those without much of a sweet tooth. They actually remind me of the ice pops my mom would make us growing up. She never divulged this until later, but often she would just pour orange juice into the molds and freeze them, or just puree a fruit like strawberries and freeze that into molds, with no added sugar at all. We never figured it out…

Be sure you enter the giveaway by 5 pm EST!! I can’t wait for one of you lovelies to win this wonderful book!!!

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{One Year Ago: Pan-Roasted Clams with Bourbon, Bacon and Jalapeno, Hummus (the Classic)}

Source: The VB6 Cookbook by Mark Bittman

2 cups chopped mango
2 tsp fresh squeezed lime juice
Pinch of kosher salt
¼ tsp cayenne, or more to taste

Add all the ingredients to your blender, plus about ¼ cup water. Puree until very smooth, 1-2 minutes. Add more water, 1 tbs at a time, if it’s too thick and isn’t cooperating.
Spoon the mixture into your ice pop molds and freeze according to manufacturer’s instructions. Enjoy!

a Rafflecopter giveaway

Strawberry Mango White Sangria #SundaySupper

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Welcome to Sunday Supper! Our theme this week was Summer Chillin’, which means that everyone is bringing you a delicious recipe that is to be served cold. Sounds good to me!

June in NYC can be a bit odd – it starts with Needing a Sweatshirt to Go Outside and ends with Sweltering Humidity, Ugh, despite the temps not being all that high. Then July usually oscillates between Gorgeous Summer Days and Too Hot to Think Straight.

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I adore New York summers, and thanks to growing up in triple-digits-for-two-months Texas, I actually find summer up here to be quite tolerable – most days. There are a few days here and there where the temperature does rise uncomfortably high and pair that with the humidity up here? Ouch. You desperately need something chilled to drink.

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Enter this amazing, refreshing sangria that goes down a bit too easy and showcases beautiful summer fruit. I highly recommend this the next time you need a little cooling off. Enjoy!

Recipe notes: you can make this on the sweeter side or not. Choosing pinot grigio and lemon-lime soda will make it sweeter. Choosing sauvignon blanc and club soda will make it less so. You can go one or the other combination or mix it up in whatever way you want.

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And don’t forget to check out the rest of the fantastic chilled recipes from my Sunday Supper gang!

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Source: Mod Mex by Scott Linquist

1 small bunch of fresh mint
2 (750-milliliter) bottles of white wine, either pinot grigio or sauvignon blanc
1 large ripe mango, peeled and cubed
1 pint fresh strawberries, hulled and roughly chopped
1 Navel orange, sliced into rings, rings cut into halves or quarters if desired
1 lemon, sliced into rings
½ cup brandy
1 (12-oz) can lemon-lime soda or club soda

Add the mint to a large, glass pitcher. Use a wooden spoon to muddle and bruise the mint to bring out its flavor. Add the wine to the pitcher, then all the fruit and the brandy. Refrigerate for at least 2 hours. When ready to serve, add the carbonated beverage and serve over ice.

Brisk Beverages

Chilled Starters

Snappy Salads and Sides

Refreshing Main Dishes

Cool Confections

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Mango Liquado


Well, it is no doubt, no bones about it, officially spring up here, and I must admit, I’m kinda loving it. Though I am still sort of holding my breath waiting on the massive rains to come that so far really haven’t, I cannot and will not complain about our recent gorgeous weather. The skies are brilliantly blue, the trees are budding, and mangoes are front and center in my grocery store’s produce department.


Though I didn’t really grow up eating them, I took to mangoes quite easily as a young adult. I know of no one who dislikes their sweet taste and toothsome freshness. And I love their versatility. They work in dishes both savory and sweet, and they are a wonderful vehicle for a refreshing drink, spiked or not.


This Mexican refreshment is delightfully sweet, but not cloying or the least bit heavy. And it’s extremely healthy. There is no added sugar or dairy. And it’s also quite flexible – you could serve it to accompany a cheerful brunch, have it as an afternoon refresher, or even serve it as a light dessert.


So definitely make this while it’s mango season, it’s delicious! And if for some reason mangoes aren’t your thing, or you crave this while they’re out of season, subbing in pretty much any other fruit would work beautifully. Apparently Mexicans also make this drink with pineapples, bananas, and melons.


Source: lightly adapted from ModMex by Scott Linquist

Recipe notes: you can pour the puree through a strainer to serve. I did not, and we liked it just fine. The choice is yours!

4 cups diced fresh mango (about 2 large mangoes)
2 cups fresh squeezed orange juice
2 cups ice
4 tbs fresh squeezed lime juice
Mango slices, for garnish (optional)
Lime slices, for garnish (optional)

In the jar of your blender, combine the diced mango, orange juice, ice, and lime juice. Puree until smooth. Pour into 4 tall glasses, add the garnish, if using, and serve. It’s more fun to drink with a straw, I think.

This will make 4 tall glasses as written.