Yield: 1 servings
|1 \N||Handful basil; chopped|
|30 millilitres||Olive oil|
|30 millilitres||Sesame oil|
|15 millilitres||Balsamic vinegar|
|15 millilitres||Soy sauce|
|300 millilitres||Chicken stock|
|2 \N||Handfuls basil|
|100 millilitres||Olive oil|
|15 millilitres||Olive oil|
|1 \N||Handful coriander; chopped|
|1 \N||Mango; peeled and diced|
DUCK WITH ORANGE SAUCE
MANGO AND LEEK CHUTNEY
Preheat the oven to 220c/Gas 7. 1 Cook the polenta as on the packet. Stir in the basil, oil and seasoning.
Bake in a gratin dish for 10 minutes.
DUCK WITH ORANGE SAUCE:
1 Remove the zest from 1 orange, chop and add to a pan with the sesame oil, honey, balsamic vinegar, soy sauce, orange juice and stock. Simmer gently.
2 Pan fry the duck in oil until cooked through. Segment the remaining orange and add to the sauce. Slice the duck and serve with the sauce.
1 Blend the basil and pistachios in a processor, add 30ml/2 tbsp water and olive oil to make a paste. Season and serve.
MANGO AND LEEK CHUTNEY:
1 Cut the leek into quarters lengthways and into 2" pieces. Heat the oil in a shallow pan and fry the leeks with the coriander. Turn into a bowl with the diced mango. Season and serve.
Converted by MC_Buster.
Per serving: 2264 Calories (kcal); 163g Total Fat; (63% calories from fat); 17g Protein; 198g Carbohydrate; 0mg Cholesterol; 3796mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 3 Vegetable; 4 Fruit; 32 Fat; 2½ Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.