Duck with mango purée and sweet potato mash

1. 1

   To make the duck, mix together all of the ingredients, except the duck, in a large bowl. Season with salt and add the duck to the bowl. Cover the duck breasts in the marinade. Marinate in the fridge for at least 3 hours.

2. 2

   Preheat the oven.

3. 3

   Score the duck skin and fry the duck in a frying pan until the skin is crisp.

4. 4

   Transfer to a roasting tin and roast for 15-20 minutes, depending on how pink you prefer the duck.

5. 5

   To make the sweet potato mash, steam the sweet potatoes in their skins over a saucepan of boiling water until tender. Leave to cool slightly and then carefully peel the potatoes. Place the potatoes in a large bowl and mash with the ginger and crème fraîche.

6. 6

   To make the mango purée, place the mango in a blender. Add the orange juice or water, depending on how thick you like the purée, and the rum, if using. Blend until smooth and creamy.

7. 7

   To make the mango salsa, heat the oil in a medium sauté pan over medium heat. Once hot add the mango and cook for 1-2 minutes, then add the kale and cook for a further 2 minutes or until the kale has wilted.

8. 8

   Serve the duck with the sweet potato mash and mango purée and salsa on the side.

1 serving ≈ 425 g

Nutrition values are estimates. - means data is unavailable.