Cayenne-Ginger Seared Muscovy Duck Breast Over Mango-Lime Coulis With Edamame Mash Cayenne-Ginger Seared Muscovy Duck Breast Over Mango-Lime Coulis With Edamame Mash 4 servings Ryan Gall, Executive Chef, TPC Louisiana- Avondale Duck Breast • 2 Muscovy duck breasts (8-10 oz. each) • 1 tsp. salt • 1/2 tsp. fresh cracked black pepper • 1/2 tsp. dried ginger • 1/2 tsp. cayenne pepper • 1/2 tsp. ground coriander Mango-Lime Coulis • The Perfect Purée Mango Puree, thawed • 1 oz. fresh lime juice • 1 tsp. sriracha hot sauce Edamame Mash • 4 oz. peeled soy beans • pinch salt • pinch white pepper • 3 oz. extra virgin olive oil • water to thin and smooth Method: 1. Place all ingredients for the Edamame Mash in a sauce pan and bring to a boil. Lower heat and cook for about 10 minutes or until the beans are firm. Transfer beans to a food processor and purée. This will make a mash; use water to thin as desired. 2. Place all ingredients for the Mango-Lime Coulis in a blender and blend thoroughly. Transfer coulis to a small sauce pan to warm. 3. Score the Duck Breast but not enough to penetrate the meat (just the skin). 4. Mix all Duck Breast seasonings in a small bowl and coat the sides of the duck breast. 5. Heat a skillet over medium heat for about 5 minutes. When the skillet is ready, place the Duck Breast skin side down and cook until the fat is rendered down to nothing, creating a crispy skin. Flip the duck to allow the breast meat to cook for about 1 minute. Remove from heat and let stand for 2 minutes before cutting to retain the juices. 6. On a plate, pour a spoonful of Mango-Lime Coulis, top with a mound of Edamame Mash then thinly slice the Duck Breast and fan for presentation with skin side up. Add garnish if desired.