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.