Duck Breast with Wild Rice and Mango-Chili Salsa

This dish could equally well use the fig-mint relish, the cherry chutney, the tomato chutney, or the tomato vinaigrette made with shallots. The duck breast itself could be grilled, broiled, or sautéed. The point is to cook the breast so that it is still pink, the skin is crisp, and there is just a little bit of fat under the skin for flavor. And if you don’t have wild rice, use the vegetable