- 1 ripe, but
still firm Mango
- 4 duck portions,
about 275g (10 oz) each
- 60 ml (4
tbsp) peanut oil
- 2.5 ml (½
tsp) ground allspice
- 45ml (3 tbsp)
plum jam
- 20 ml (4
tsp) wine vinegar
- salt and
freshly ground pepper
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- Skin and
thickly slice the Mango on either side of the large central stone
- Remove any
excess fat from the duck portions and divide each portion into
three and place in a saucepan
- Cover with
cold water and bring to the boil. Lower the heat and simmer gently
for 15-20 minutes. Drain well and pat dry with kitchen roll. Trim
the duck meat from the bones
- Heat the
oil in a wok or large frying pan until hot and smoking. Add the
duck pieces and allspice. Brown well on both sides
- Stir in the
plum jam and wine vinegar. Cook for a further 3 minutes, stirring
continuously, until well glazed.
- Stir in the
Mango slices with seasoning to taste.
- Heat through
and serve immediately in a warmed dish
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