Roast Duck with Mango Sauce
Small new potatoes, mangetout and crisp broccoli florets go particularly well with this dish.
- 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
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