Duck Pancakes with mango and ginger
This recipe is a nice twist on Asian style shredded duck with a fruity glaze and chopped mango salad. The Cherry Tree Mango and Ginger Chutney with toasted cumin seeds is delicious hot or cold and delivers sweetness and a hint of spice. Recipe from James Strawbridge – Chef, Author & Photographer @jgstrawbridge
Ingredients
For the duck
- 1 Gressingham crispy whole Duck with Pancakes
- 4 tbsp The Cherry Tree Mango and Ginger Chutney
- 12 pancakes
For the salad
- 1 cucumber, deseeded and cut into thin strips
- 6 spring onions, finely sliced
- 1 mango, diced
- 1 tbsp The Cherry Tree Mango and Ginger Chutney
- 8-12 mint leaves, finely sliced
Method
For the duck
- Preheat your oven to 200˚C and roast the duck for 50 mins. For the last 10-15 mins of the cooking brush liberally with The Cherry Tree Mango and Ginger Chutney to glaze the duck and enhance its sweetness.
- Shred with a pair of forks.
For the salad
- Toss your sliced cucumber, spring onions and fresh mango with The Cherry Tree Mango and Ginger Chutney in a large bowl and add fresh mint.
To Serve
- Steam your pancakes or microwave and serve with a generous handful of shredded duck and mango salad.
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