Sweet-Sour Duck With Mango
|Duck breasts||12 Ounce (350 gram)|
|Dark soy sauce||45 Milliliter (3 tablespoon)|
|Chinese rice wine/Dry sherry||15 Milliliter (1 tablespoon)|
|Sesame oil||1 Teaspoon|
|Chinese five spice powder||1 Teaspoon|
|Soft brown sugar||15 Milliliter (1 tablespoon)|
|Chinese rice vinegar||45 Milliliter (3 tablespoon)|
|Tomato ketchup||15 Milliliter (1 tablespoon)|
|Mango||1 (not too ripe)|
|Groundnut oil||60 Milliliter (4 tablespoon)|
|Garlic||1 Clove (5 gm), sliced|
|Fresh root ginger||1 Inch, cut into shreds|
|Sugar||3 Ounce (75 gram)|
|Snap peas||1⁄2 Cup (8 tbs) (adjust quantity as needed)|
1. Thinly slice the duck breasts and place in a bowl. Mix together 15ml/1 tbsp of the soy sauce with the rice wine or sherry, sesame oil and five-spice powder. Pour over the duck, cover and leave to marinate for 1-2 hours. In a separate bowl, blend together the sugar, cornflour, rice vinegar, ketchup and remaining soy sauce. Set aside.
2. Peel the mango, slice the flesh from the stone, then cut into thick strips. Slice the aubergines, onion and carrot into similar-sized pieces.
3. Heat a wok until hot, add 30ml/ 2 tbsp of the oil and swirl it around. Drain the duck, reserving the marinade. Stir-fry the duck slices over a high heat until the fat is crisp and golden. Remove and keep warm. Add 15ml/1 tbsp of the oil to the wok and stir-fry the aubergine for 3 minutes until golden.
4. Add the remaining oil and fry the onion, garlic, ginger and carrot for 2-3 minutes, then add the sugar snap peas and stir fry for a further 2 minutes.
5. Add the mango and return the duck with the sauce and reserved marinade to the wok. Cook, stirring, until the sauce thickens slightly. Serve at once.