Wild duck with mango sauce
Make a mango sauce – sweat some onions, add chopped mango, finely chopped ginger and orange juice. Reduce to a rich consistency.
Baste a mallard with the sauce and roast at 180 for 30 mins until the juices run clear.
Meanwhile make stuffing and par-boil carrots for the oven.
Add duck jus to the remaining mango sauce and reduce.
Finally braise Savoy cabbage and bacon with crème fraîche.
Serve with a fabulous red – we chose an Aussie Shiraz.
