| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Caribbean | Caribbean, Light | 1 | Servings |
INGREDIENTS
| 125 | Sweet sherry | |
| 1 | T | Angostura bitters |
| 1 | T | Dark soy sauce |
| Fresh ginger | ||
| Cumin | ||
| Ground coriander | ||
| 1 | T | Dried herbes de Provence |
| 1 | Onion, chopped | |
| 2 | Tomatoes, chopped | |
| 100 | Chicken stock | |
| 4 | Portions of plantain relish | |
| 500 | g | Tinned mangos |
| 1 | ds | Angostura |
INSTRUCTIONS
Combine all the marinade ingredients and pour over the duck in a shallow dish. Leave in the fridge for 48 hours. To cook, place on a wire tray under the grill and cook for 20 minutes turning till the skin is crisp. When cooked cut into 6 slices. Skim the fat from the drip pan then add 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 pure. Serve with the plaintain relish. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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