| 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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