Peel the mango. Cut into thin slices and then cut into julienne strips.
Flatten each slice of duck and place a little of the mango julienne on top. Add a few sprigs of cress.
Season and then carefully roll and hold in shape with a toothpick, if necessary.
Duck is a firm-fleshed meat with powerful aromas. The lively character of the Coteaux Bourguignons would stand up to the duck, offering a good balance in the mouth.
1 fresh mango
12 thin slices of smoked duck breast
Fleur de sel