Flo's duck with mango sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 125 | millilitres | Sweet sherry |
| 1 | tablespoon | Angostura bitters |
| 1 | tablespoon | Dark soy sauce |
| Fresh ginger | ||
| Cumin | ||
| Ground coriander | ||
| 1 | tablespoon | Dried herbes de Provence |
| 1 | Onion; chopped | |
| 2 | Tomatoes; chopped | |
| 100 | millilitres | Chicken stock |
| 4 | Portions of plantain relish | |
| 500 | grams | Tinned mangos |
| 1 | dash | Angostura |
Directions
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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