Flo's duck with mango sauce

Yield: 1 servings

Measure Ingredient
125 millilitres Sweet sherry
1 tablespoon Angostura bitters
1 tablespoon Dark soy sauce
\N \N Fresh ginger
\N \N Cumin
\N \N Ground coriander
1 tablespoon Dried herbes de Provence
1 \N Onion; chopped
2 \N Tomatoes; chopped
100 millilitres Chicken stock
4 \N Portions of plantain relish
500 grams Tinned mangos
1 dash Angostura

MARINADE

MANGO SAUCE

Combine all the marinade ingredients and pour over the duck in a shallow dish. Leave in the fridge for 48 hours. To cook, place on a wire tray under the grill and cook for 20 minutes turning till the skin is crisp. When cooked cut into 6 slices.

Skim the fat from the drip pan then add the marinade juices and chicken stock to it. Boil fast to reduce and thicken. Serve as a gravy for the duck.

Mango sauce: Put the mangoes into a food processor with a dash of angostura and blend into a pur‚e.

Serve with the plaintain relish.

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