← All recipes

🥗 Crispy Duck Breast on Papaya-Mango Carpaccio with Chili Dressing

420 kcal · 25 min · 4 servings

Ingredients

• 2 Stück (ca. 400 g gesamt) Chicken breast fillet
• 0.5 Stück Red ripe papaya
• 1 Stück Mango (ripe)
• 1 Stück Chili (fresh or dried)
• 1.5 EL Apple cider vinegar
• 1 TL Honey
• 2 EL Olive oil
• 1 Prise Salt
• 1 Bund Coriander (fresh)

Instructions

1. 1. Wash the papaya, peel it, and remove the seeds. Slice very thinly (carpaccio) and arrange on a plate.
2. 2. Peel the mango and slice the flesh thinly or into cubes. Arrange it over the papaya.
3. 3. Finely chop the chili (remove seeds for less heat). Whisk together chili, apple cider vinegar, honey, 2 tbsp olive oil, and a pinch of salt.
4. 4. Season the chicken breast fillet with salt. Fry in a pan without oil over medium heat for approx. 6-7 minutes per side until cooked through. Let it rest for 5 minutes.
5. 5. Slice the rested chicken into thin strips. Place them on top of the fruit.
6. 6. Drizzle the dressing over the salad, chop the coriander and sprinkle it on top. Serve cold or lukewarm.

Nutrition per serving

• kcal: 420
• Protein: 28 g · Fett/Fat: 14 g · Carbs: 38 g