(1 Duck serves 4 this recipe serves 8)

2 Ducks (2.5-3kg each)          

 

For the Mangoes:

2 Mangoes

2 T White Sugar

4 T Brandy

2 T Lemon juice


For the Sauce:
2 T Sugar
2 T Red Wine Vinegar
1 cup Brown stock or demiglaze (can use the juices from cooking the duck that have been simmered down to enhance the strength of the stock, add duck bones while reducing)
2 T Cranberry Jam, Chutney or Jelly

 

To Serve:

100g Flaked Almonds

2 T Butter

 

Method:
For the Sauce:

1.         Peel the...


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