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Ingredientes
- 125 ml Sweet sherry
- 1 Tbsp. Angostura bitters
- 1 Tbsp. Dark soy sauce Fresh ginger Cumin Grnd coriander
- 1 Tbsp. Dry herbes de Provence
- 1 x Onion, minced
- 2 x Tomatoes, minced
- 100 ml Chicken stock
- 4 x Portions of plantain relish
- 500 gm Tinned mangos
- 1 dsh Angostura
Direcciones
- Combine all the marinade ingredients and pour over the duck in a shallow dish. Leave in the fridge for 48 hrs. To cook, place on a wire tray under the grill and cook for 20 min turning until the skin is crisp. When cooked cut into 6 slices.
- Skim the fat from the drip pan then add in the marinade juices and chicken stock to it. Boil fast to reduce and thicken. Serve as a gravy for the duck.
- Mango sauce: Put the mangoes into a food processor with a dash of angostura and blend into a puree.
- Serve with the plaintain relish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 467g | |
| Calories 275 | |
| Calories from Fat 4 | 1% |
| Total Fat 0.43g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1081mg | 45% |
| Potassium 641mg | 18% |
| Total Carbs 32.36g | 9% |
| Dietary Fiber 3.6g | 12% |
| Sugars 17.14g | 11% |
| Protein 4.34g | 7% |
