- 3 cups water
- 2 cups sugar
- 1 cup white-wine vinegar
- 1 mango peeled, pitted, and cut into 1/4-inch dice
- 1 tablespoon olive oil
- 1 shallot diced
- 1 clove garlic minced
- 1 cup Arborio rice rinsed
- 2 cups chicken stock
- 1 1/2 tablespoon Parmigiano-Reggiano grated
- Handful of arugula picked and washed
- 1/4 cup white wine
- 1. In a large bowl, place water, sugar, and vinegar. Add diced mango. Cover with plastic wrap. Pickle overnight in refrigerator for a minimum of 4 to 6 hours.
2. In a medium stockpot, heat olive oil over medium heat. Add shallot, and saute until translucent, about 2 minutes. Add garlic. saute for an additional minute. Add rice, stirring to coat. Saute for about 1 to 2 minutes. Add chicken stock, and bring to a boil, stirring to combine. Cover stockpot with tight-fitting lid. Remove from heat. Allow the rice to absorb the liquid, about 25 minutes.
3. Heat skillet in which the duck was cooked over medium-high heat. Add the risotto to the heated skillet with the duck fat. Stir in pickled mango with some of the pickling liquid, grated Parmesan, a handful of arugula, and wine. Saute for 2 to 3 minutes, stirring constantly. Remove from heat.
To assemble the dish:
Divide the mango risotto evenly among four plates. Arrange one portion of the thinly sliced duck breasts on top of the risotto. Top with a handful of arugula salad. Garnish with pumpkin seeds, and drizzle with reduced balsamic vinegar.