Duck with Mango on Belgian Endive
Ingredients
- 1/4 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
- 1/2 teaspoon finely chopped garlic
- 1 duck, butchered into leg and breast
- 1 pint lard or grapeseed oil
- 9 heads Belgian endive
- 1/3 cup olive oil
- 3 teaspoons sugar
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 ripe mangoes, peeled and sliced away from the seed
- 1 pint strawberries, hulled and sliced
- 1/2 pint large raspberries, for garnish
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