Duck pancakes with mango and ginger

Recipe by James Strawbridge

Duck pancakes with mango and ginger

Servings: 4

Description

Duck pancakes are always a treat, and Gressingham Duck share their delicious recipe. 

This recipe is a nice twist on Asian-style shredded duck with a fruity glaze and chopped mango salad. The Cherry Tree Mango and Ginger Chutney with toasted cumin seeds is delicious hot or cold and delivers sweetness and a hint of spice. 

Recipe from James Strawbridge – Chef, Author & Photographer @jgstrawbridge

Ingredients

For the Duck

For the salad

Instructions

  1. Prepare: 60 minutes  Cook: 15 minutes

    Preheat your oven to 200 ̊C and roast the duck for 50 mins. For the last 10-15 mins of the cooking brush liberally with The Cherry Tree Mango and Ginger Chutney to glaze the duck and enhance its sweetness. Shred with a pair of forks.

  2. Toss your sliced cucumber, spring onions and fresh mango with The Cherry Tree Mango and Ginger Chutney in a large bowl and add fresh mint.

  3. Steam your pancakes and serve with a generous handful of shredded duck and mango salad.

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