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Sweet-Sour Duck With Mango

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Ingredients
  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)
  Cornflour 2 Teaspoon
  Chinese rice vinegar 45 Milliliter (3 tablespoon)
  Tomato ketchup 15 Milliliter (1 tablespoon)
  Mango 1 (not too ripe)
  Baby aubergines 3
  Red onion 1
  Carrot 1
  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)
Directions

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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Mango

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