Duck with Mangoes Recipe
Ingredients
| 2 ripe mangoes | ||
| 1 1/4 cups chicken bouillon | ||
| Garlic | 2 Clove (5gm), crushed | |
| Ginger root | 1 Teaspoon, grated | |
| 2 large, skinless duck breasts, about 8 oz/225 g each | ||
| Vegetable oil | 3 Tablespoon | |
| Wine vinegar | 1 Teaspoon | |
| Light soy sauce | 1 Teaspoon | |
| Leek | 1 , sliced | |
| Chopped fresh parsley, to garnish | ||
Directions
1. Peel the mangoes and cut the flesh from each side of the pits. Cut the flesh into strips.
2. Put half of the mango pieces and the chicken bouillon in a food processor and process until smooth. Alternatively, press half of the mangoes through a fine strainer and mix with the bouillon.
3. Rub the garlic and ginger over the duck breasts. Heat the oil in a preheated wok and cook the duck breasts, turning freguently, until sealed. Reserve the oil in the wok and remove the duck.
4. Place the duck breasts on a rack set over a roasting nan and cook in a preheated oven, 425°F/220°C, for about 20 minutes, until the duck is cooked through and tender.
5. Meanwhile, place the mango and bouillon mixture in a pan and add the wine vinegar and light soy sauce.
6. Bring the mixture to a boil and cook over high heat, stirring constantly, until reduced by half.
7. Heat the oil reserved in the wok and stir-fry the sliced leek and remaining mango for 1 minute. Remove from the wok, transfer to a serving dish, and keep warm until required.
8. Slice the cooked duck breasts and arrange the slices on top of the leek and mango mixture. Pour the sauce over the duck slices, garnish with chopped parsley, and serve immediately.
2. Put half of the mango pieces and the chicken bouillon in a food processor and process until smooth. Alternatively, press half of the mangoes through a fine strainer and mix with the bouillon.
3. Rub the garlic and ginger over the duck breasts. Heat the oil in a preheated wok and cook the duck breasts, turning freguently, until sealed. Reserve the oil in the wok and remove the duck.
4. Place the duck breasts on a rack set over a roasting nan and cook in a preheated oven, 425°F/220°C, for about 20 minutes, until the duck is cooked through and tender.
5. Meanwhile, place the mango and bouillon mixture in a pan and add the wine vinegar and light soy sauce.
6. Bring the mixture to a boil and cook over high heat, stirring constantly, until reduced by half.
7. Heat the oil reserved in the wok and stir-fry the sliced leek and remaining mango for 1 minute. Remove from the wok, transfer to a serving dish, and keep warm until required.
8. Slice the cooked duck breasts and arrange the slices on top of the leek and mango mixture. Pour the sauce over the duck slices, garnish with chopped parsley, and serve immediately.
Chef
