Duck with mango purée and sweet potato mash
Aromatic spiced duck with mango puree and salsa. A dish full of sunshine.
From Saturday Kitchen
Ingredients
For the duck
- 1 tbsp soy sauce
- 1 tsp ground ginger
- 1 tsp garlic powder
- pinch ground cumin
- 1 fresh thyme sprig
- pinch ground cinnamon
- pinch dried red chilli flakes
- pinch freshly ground black pepper
- 2 duck breasts, skin on
- pinch salt
For the sweet potato mash
- 2 sweet potatoes
- pinch ground ginger
- 2 tbsp crème fraîche
For the mango purée
- 1 ripe mangoes, peeled, stone removed and flesh roughly chopped
- 1–2 tbsp orange juice or water
- dash rum (optional)
For the mango salsa
- 1 tbsp vegetable oil
- 1 mango, peeled, stone removed and flesh chopped
- 50g/1¾oz kale
Method
To make the duck, mix together all of the ingredients, except the duck, in a large bowl. Season with salt and add the duck to the bowl. Cover the duck breasts in the marinade. Marinate in the fridge for at least 3 hours.
Preheat the oven.
Score the duck skin and fry the duck in a frying pan until the skin is crisp.
Transfer to a roasting tin and roast for 15–20 minutes, depending on how pink you prefer the duck.
To make the sweet potato mash, steam the sweet potatoes in their skins over a saucepan of boiling water until tender. Leave to cool slightly and then carefully peel the potatoes. Place the potatoes in a large bowl and mash with the ginger and crème fraîche.
To make the mango purée, place the mango in a blender. Add the orange juice or water, depending on how thick you like the purée, and the rum, if using. Blend until smooth and creamy.
To make the mango salsa, heat the oil in a medium sauté pan over medium heat. Once hot add the mango and cook for 1–2 minutes, then add the kale and cook for a further 2 minutes or until the kale has wilted.
Serve the duck with the sweet potato mash and mango purée and salsa on the side.
