Honey Roast Duck With Mango Sauce
|Oven ready duck||2 1⁄2 Kilogram|
|Clear honey||45 Milliliter|
|Sesame seeds||30 Milliliter|
|Soy sauce||15 Milliliter|
|Gravy powder||15 Milliliter|
|Cold water||125 Milliliter|
|Ginger beer||125 Milliliter|
Duck seems to me the ideal meat for so many oriental-style dishes because its rich taste is such a good partner for the sweetly-sharp sauces of Chinese and other Far-Eastern cuisines.
This would make a good dish for a dinner party: serve it with boiled or fried rice mixed with cooked peas, peppers, corn and spring onions and a salad of bitter continental lettuces such as radicchio, frisee or feuille de chene.
Wipe the duck and remove any giblets.
Place the duck on a rack in a roasting tin, breast-side up, and prick the skin of the duck with a skewer-this will make it self-basting while it cooks.
Rub the skin of the duck all over with salt.
Preheat the oven to 180Â°C/350Â°F/Gas Mark 4 and roast the duck for 30 minutes per 500 g (1 lb).
20 minutes before the end of cooking time, increase the oven temperature to 200Â°C/400Â°F/Gas Mark 6.
Brush the honey over the duck and sprinkle with the sesame seeds.
To make the sauce: cut the mango flesh away from the fibrous centre stone and peel it.
Finely chop the flesh and mix with the soy sauce, or liquidise the mango and soy in a food processor until smooth.
Blend the Bisto Powder with the cold water.
Heat the ginger beer until simmering and then stir in the Bisto Powder mixture.
Bring to the boil, stirring, add the mango and soy sauce and heat through.
Carve or joint the duck and serve with the sauce spooned alongside the meat.