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

Serves: 4
Prep
60 mins
Cook
15 mins

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

  1. 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.
  2. Shred with a pair of forks.

For the salad

  1. 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

  1. Steam your pancakes or microwave and serve with a generous handful of shredded duck and mango salad.
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Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.

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