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Duck With Cranberries and Mangoes Recipes
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Ingredients : |
1-2 kg
duck
oil
salt
Sauce :
120 g
fresh cranberries
grated
rind and juice of 2 oranges
90 ml cup
red wine
15 ml red
wine vinegar
1 stick
cinnamon
pinch
ground cloves
60 g sugar
1/2 mango,
peeled and slivered |
Method :
- Prick the duck skin all over with
a sharp fork or skewer.
- Rub oil into the skin and sprinkle
over salt.
- Roast the duck on a rack, breast
side down, for 15 minutes.
- Turn on one side and roast for 15
minutes.
- Turn onto other side and roast for
15 minutes.
- Then roast breast side up for 30
minutes.
- Drain the fat away several times
during roasting.
- Meanwhile, combine the
cranberries, orange rind and juice, red wine, vinegar, cinnamon and
cloves in a deep saucepan.
- Bring to the boil and then cook,
covered for 5 minutes.
- Add the sugar and cook a further 5
minutes.
- Remove the cinnamon stick and add
the slivered mango.
- Cut the duck into quarters and
serve with the sauce.
- Garnish with remaining mango,
sliced or orange slices, if desired.
Serves 4 - 6
Oven Temperature :
450 F, Gas 8
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