Manchego Duck Pintxos with Red Curry Cream

2 lb. ground duck
1/3 cup thinly sliced fresh basil
1 tbsp. chopped fresh oregano
1 tbsp. chopped fresh parsley 
1 tbsp. finely chopped garlic   
1 tbsp. finely chopped fresh shallots
2 tsp. finely grated fresh lemon zest
1 1/2 tbsp. kosher salt      
1 tbsp. smoked paprika    
1 tsp. sugar    
1 tsp. ground cumin
3/4 tsp. ground black pepper    
1/2 tsp. cayenne 
1 tbsp. Dijon mustard      
3 tbsp. balsamic vinegar    
16 oz. manchego cheese, cut into 1/2-in. dice
1/4 cup olive oil      
2 cups arugula, stemmed, washed and well dried  
1 cup Mango Salad (recipe follows)  
1/4 cup crumbled goat cheese
1/2 cup Tapas Red Curry Cream (recipe follows)
4 lime wedges     
8 sprigs cilantro

Mango Salad
16 oz. mangos, peeled, pitted, julienne sliced 
8 oz. English cucumbers, seeded, quartered and thinly sliced 
8 oz. carrots, julienne sliced   
4 oz. red onion, finely diced    
4 oz. red bell peppers, seeded and finely diced 
1/4 cup chopped fresh cilantro   
1/4 cup freshly squeezed orange juice  
1/4 cup freshly squeezed lime Juice    
1 tsp. finely grated orange zest    
1 tsp. finely grated lime zest    
1/2 tsp. hot pepper sauce    
1 tsp. kosher salt     
1 tsp. ground cumin    
1/2 tsp. ground black pepper    
1/2 tsp. ground coriander

Lightly toss all ingredients in a chilled mixing bowl, cover with plastic wrap. Refrigerate for 30 minutes to allow the flavors to marry. Lightly toss before serving.

Tapas Red Curry Cream
2 2/3 cups sour cream      
2 tbsp. freshly squeezed lime juice   
2 tbsp. fresh cilantro, finely chopped  
2 tsp. hot pepper sauce     
2 tbsp. red curry paste     
1 tsp. smoked paprika    
1 tsp. ground cumin     
2 tsp. kosher salt

In med. bowl, combine all ingredients until well blended.