Duck pancakes with mango and ginger
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
- 1 Gressingham crispy whole Duck with Pancakes
- 4 tablespoons The Cherry Tree Mango and Ginger Chutney
- 12 pancakes
- 1 cucumber (deseeded and cut into thin strips)
- 6 spring onions (finely sliced)
- 1 mango (peeled and diced)
- 1 tablespoon The Cherry Tree Mango and Ginger Chutney
- 8-12 mint leaves (finely sliced)
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.
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.
Steam your pancakes and serve with a generous handful of shredded duck and mango salad.