| Mango Soy Glaze:
3 cups Kikkoman Soy Sauce
1 1/2 cups mango purée
3/4 cup rice wine vinegar
1/3 cup sugar
3 tablespoons Sambal oelek or chili paste
24 boneless duck breasts, skin on ( 5 ounces each)
salt and black pepper | To make Mango Soy Glaze: In medium saucepan, combine soy sauce, purée, vinegar, sugar, and sambal oelek. Simmer 40-45 minutes,or until reduced to 4 1/2 cups; refrigerate until needed. (Yield: 4 1/2 cups) For each serving, to order: Score skin of 1 breast at 1-inch intervals in crosshatch pattern without cutting meat; season with salt and pepper. Sauté skin side down over medium heat, until skin is browned and crisp. Turn and sauté flesh side until lightly browned. Brush both sides with Mango Soy Glaze; transfer to 350° oven, skin side down. Cook for 3 minutes, brush both sides with glaze and turn breast over. Cook 3 minutes more, or until desired doneness; let rest at least 2 minutes before slicing. | 
