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 pure.
Serve with the plaintain relish.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.