Name: Chilli orange duck and mango
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 mangoes (860g), peeled; 1 tablespoon vegetable oil; 750 gram duck breast fillets, skinned, sliced thinly; 4 centimetre piece fresh ginger (20g), grated; 1 fresh small red thai chilli, chopped finely; 175 gram broccolini, chopped coarsely; 1/2 cup (125ml) orange juice; 1/4 cup (60ml) chicken stock; 2 tablespoon sweet chilli sauce; 4 green onions, sliced thinly; 1/3 cup (50g) roasted unsalted cashews; 1 tablespoon finely chopped fresh mint

Ingredients

2 mangoes (860g), peeled

1 tablespoon vegetable oil

750 gram duck breast fillets, skinned, sliced thinly

4 centimetre piece fresh ginger (20g), grated

1 fresh small red thai chilli, chopped finely

175 gram broccolini, chopped coarsely

1/2 cup (125ml) orange juice

1/4 cup (60ml) chicken stock

2 tablespoon sweet chilli sauce

4 green onions, sliced thinly

1/3 cup (50g) roasted unsalted cashews

1 tablespoon finely chopped fresh mint

Method

1.Slice cheeks from mangoes; slice each cheek into matchsticks.

2.Heat oil in wok; stir-fry duck, in batches, until just browned.

3.Stir-fry ginger and chilli until fragrant. Add broccolini; stir-fry until just tender. Add juice, stock and sauce; bring to a boil; cook until sauce thickens slightly.

4.Return duck to wok with mango and onion; stir-fry until duck is hot. Remove from heat; serve sprinkled with nuts and mint.

Summer salad: For a quick salad that will have them coming back for more, slice mango cheeks thinly then toss in a large serving bowl with the shredded meat of one barbecued duck, a bunch of trimmed curly endive, a handful of roasted unsalted cashews and some finely sliced red onion. Just before serving, toss the salad with a chilled lime vinaigrette made with finely chopped red thai chilli, fresh coriander, lime juice, a little rice wine and vegetable oil
Note

Woman's Weekly Food

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Ingredients

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