Eating my Mantra

I’ve been to a lot of restaurants in Boston but the one that sticks out the most is Mantra. It has a French- Indian theme but likes to focus on New England ingredients. Confusing? Not really - its actually pretty delicious.

Positives: Out of all the food fusions in the world, French-Indian has to be one of my favorites. The cumin dusted Long Island duck breast is delightful; as is the goat cheese and potato tikki. I rather enjoy the atmosphere which is sexy without being too dark (unless I’m dining at Dans Le Noir I do NOT like eating in the dark). Its also conveniently located between the Theater District and the Downtown Crossing.

 Negatives: I dont know if its just me (and please correct me if you think otherwise) but I always get a ‘corporate’ feel when I walk into Mantra. Now, this probably has to do with the fact that I use to throw events here when I worked for Morgan Stanley…but I don’t know…maybe it has some validity. This place also tends to be a little too trendy for my liking and can be swarmed with college kids…but thats anywhere in Boston right? 

 
Mantra
52 Temple Pl
Boston, MA 02111-1332
(617) 542-8111
http://www.mantrarestaurant.com/

Mustard Glaze Duck Breast

Duck doesn’t have to be expensive anymore. Grocery stores such as ‘Stop N Shop’ are now carrying separate breasts and legs that cost about $3-4 each. If you are cooking for two, this a wonderfully cheap meal that should be in your dinner cycle. I use a mustard glaze for the duck because I love the way mustard pairs with the duck meat. However, you could use an apricot/orange glaze, a chinese five spice rub, etc. Anything you like.

Ingredients:

2 duck breasts

1 lemon

1 onion, sliced

1/3 cup of dijon mustard

3 tbs of white wine vinegar

2 tbs of extra virgin olive oil

1 tbs of garlic powder

Salt and Pepper

 

Preheat Oven to 400 degrees

Score the skin-side of the duck with a knife in a lattice pattern, being sure not to cut through to the flesh. Season each breast with salt and pepper on both sides. Sear duck breasts in a skillet, fat side down,  for 10-15 minutes on high – in order to get a nice dark crust and reduce the fat. While the duck is searing, mix mustard, vinegar, oil olive, and garlic powder together to create glaze.

Remove duck breasts from skillet and reserve the rendered fat for later recipes. Grease a casserole dish with a little bit of olive oill and cut 1 lemon and 1 onion into slices. Place onion slices in pool in the middle of the casserole and season with salt and pepper, then top with lemon slices. Brush the tops of the duck breast with the mustard glaze and place ontop of the lemon slices. Cook in the oven for 25 minutes for medium duck.