Roast Duck with Mango Sauce

roast duck with mango sauce

Roast Duck with Mango Sauce

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Small new potatoes, mangetout and crisp broccoli florets go particularly well with this dish.
Servings: 8
Calories: 1173
Prep Time 29 minutes
Cook Time 1 hour 15 minutes


  • 5 lb oven-ready duck
  • 1 medium onion
  • 1 lime or lemon
  • 1 bay leaf
  • 1 large ripe mango
  • 1 tablespoon cornflour
  • Salt and freshly ground black pepper


  • Reserve the duck giblets. Cut the duck in half by cutting either side of the backbone and through the breastbone.
  • Then cut each half between the leg and breast to make four portions. Remove and reserve the wing tips for the stock, along with the backbone.
  • Prick the skin of the portions several times with a metal skewer and then place them on a roasting rack in a roasting tin. Roast the duck portions for 1 hour.
  • Roughly chop the onion. Using a vegetable peeler, cut strips of zest from the lime or lemon.
  • To make a good stock, place the onion, giblets, backbone, wing tips, bay leaf and half the zest in a saucepan with about 1 1/2 pints (850 ml) of water. Cover the pan and simmer for 1 hour.
  • Cut rest of zest into thin strips. Place in a bowl, cover with boiling water for a few minutes; drain.
  • Peel the mango and cut away the flesh. Cut the large pieces into small cubes and then scrape any remaining fruit from the stone. Put to one side.
  • Reserving 1/2 pint (285ml) of stock, strain the pan. Mix the cornflour with a little water; stir into the stock.
  • Stir over a medium heat until thickened. Add the mango and zest, then season to taste.
Calories: 1173 kcal
Carbohydrates: 7 g
Protein: 33 g
Fat: 112g
Saturated Fat: 38 g
Cholesterol: 215 mg
Sodium: 180 mg
Potassium: 665 mg
Fiber: 1 g
Sugar: 4 g
Vitamin A: 761 IU
Vitamin C: 21 mg
Calcium: 40 mg
Iron: 7 mg
Ingredients Duck, Mango
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