Duck With Cranberries and Mangoes Recipes

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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