(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 mangoes. Cut the cheeks of the mangoes into thick slices.

(The remaining mango can be cut into small pieces or juiced and used as extra flavour in the sauce)

2.         Cook the mangoes with the sugar, brandy and lemon juice until just tender, about 5 minutes. Drain and reserve the juices.

3.         Heat the sugar in a non stick pan over low heat until melted and just caramlizing. Do not allow the sugar to go dark. Remove from heat and add the vinegar. It can sizzle so be cautious. Add the demiglaze and any juices and bits from the mango trimmings. Simmer until the caramel dissolves and the sauce has reduced and thickened a little. Add the cranberry and season to taste. To serve, heat through and add the cooked mango slices.

For the Duck:

 

1.         Prick the birds all over and place in a roasting tray with deep sides (to

collect the fat that renders off the bird).

 

2.         Lay the birds in the pan legs up and Roast in a hot oven 200˚C for about 20 mins to render off some fat. Turn the birds up and allow to cook for a further 40 mins. Check the birds by pricking the thigh to check the juices. If they run clear the bird is done if they run pink/red the bird needs additional cooking. Place back in the oven for 20-30mins.

(If preferred the birds can be glazed with some of the sauce in the last 5 to 10 mins of cooking. The birds will need to be placed on a clean roasting tray and basted with the sauce a few times to provide a shiny sweet glaze)  

 

3.         Remove the birds from the fat and allow to stand in a warm place.

 

4.         Pour off all the fat and reserve the juices for stocks and sauces.

 

5.         Carve the birds into thigh, leg and breast portion – slice the breast

 

6.         For each portion, spoon a little of the sauce onto a plate and over the meat to glaze, make sure there are a few slices or mango for each portion.

7.         Pan fry the almonds in the melted butter and spoon over the breasts and around the plate.


Thanks to Julie Trubshaw from Tantallon Guest House and Cookery Studio for this recipe! For more information about her cookery studio, please visit their site: www.tantallonguesthouse.com.