Mangoes you said? Well, I have this roast duck on my mind, served with fresh mango sauce.
Are you game?
I hope you all know how to roast a duck properly. It’s not hard, it demands common sense and a little attention. Always preheat the oven to 350 and keep basting the bird till it gets a honey color and the skin gets crispy. When it’s done, set aside for a couple of minutes and carve.
The sauce, however, is another kettle of fish, so to speak. I make this sauce for at least 6 to 8 people. You will need a pint of good chicken stock (or veal stock), 4 large mangoes, 4 sweet potatoes, roughly the same size of the mangoes, 1 pint of double cream, the juice of 2 limes, salt & pepper to taste. You can also jazz it up and add a small glass of red rum, it tastes divine. Peel the sweet potatoes and cut into small cubes. Flesh out your mangoes and put into a saucepan. Add the sweet potatoes (it acts as a thickener, and does give the sauce a great texture), the chicken stock and the cream. Do not bring to the boil, or the cream will separate. Simmer for 90 minutes, till the potatoes are done, and blend into the processor. You should end up with a vibrant yellow sauce that will do your (roast) duck justice. For those who don’t like sweet potatoes, you can substitute them with baby potatoes…but it ‘s not the same.
Tags: Mango Sauce, Recipe, Roast Duck
5 Comments
I’m struck by how many of your recipes involve a pint of heavy cream. I really like that about you!
You give me the courage to try roasting a duck…No harm, no fowl. ar-ar-ar
I don’t use as much cream anymore, except for special occasions, but cream, if cooked properly, and the dish deglazed before adding the cream, it’s not so bad.
Oh my gawd, this is gorgeous!
I love duck
Duck and eel are probably my two favorite… ?meats? well, meat equivalents.
The best duck I ever ate was one with honey and curry. My mom made it, now she’s gone. I wonder where the recipe is?
There was an hysterical episode of Martha Stewart (which I saw on a site spoofing her) in which she interviews some chef who makes this incredibly long, complicated duck recipe, which she proclaims “The best duck recipe”…. you have to hang the thing, then marinate it, then do something else, then make some complex sauce… yadda yadda.
So, then she asks him if he cooks that at home and he says (roughly) “are you nuts? That’s why people go to restaurants!”
There’s an old Malaysian recipe I have heard of which calls for the duck to be rubbed with a mixture of curry powder & acacia honey. I can’t remember the sauce, but I imagine it simple, free of thickeners.
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