Finally i caught a bird

1 servings

Ingredients

Quantity Ingredient
100 grams Polenta
1 Handful basil; chopped
30 millilitres Olive oil
2 Orange
30 millilitres Sesame oil
30 millilitres Honey
15 millilitres Balsamic vinegar
15 millilitres Soy sauce
300 millilitres Chicken stock
2 Handfuls basil
100 grams Pistachios
100 millilitres Olive oil
1 Leek
15 millilitres Olive oil
1 Handful coriander; chopped
1 Mango; peeled and diced

Directions

BAKED POLENTA

DUCK WITH ORANGE SAUCE

PISTACHIO PESTO

MANGO AND LEEK CHUTNEY

BAKED POLENTA:

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.

PISTACHIO PESTO:

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.

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