Duck Pancakes with Mango & Ginger
Ingredients
Serves 4
For the duck
1 Gressingham crispy duck with pancakes
4 tbsp The Cherry Tree Mango & Ginger with Toasted Cumin Seeds Chutney
For the salad
1 cucumber, deseeded and cut into thin strips
6 spring onions, finely sliced
1 mango, diced
1 tbsp The Cherry Tree Mango & Ginger with Toasted Cumin Seeds Chutney
8-12 mint leaves, finely sliced
Method
For the duck
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.
For the salad
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.
To serve
Steam your pancakes or microwave and serve with a generous handful of shredded duck and mango salad.
