Risk came into play with this evening's dish. It was always going to be duck with mango, it was just a question of mango what?
I decided to make an ad hoc mango sauce. A chance to flex my creative muscles, I looked to combine ingredients that would complement the mango whilst giving a nod to the oriental duck dishes favoured in our household.
I was completely taken by the aroma of mango and calvados in the pan and the chilli, ginger and soy sauce added lots of depth.
I served the duck on a bed of julienne carrots steamed with Chinese five spice and garnished with some finely sliced spring onions.
Mango sauce recipe
1 large ripe mango, diced
1 large green chilli, finely chopped
1 thumb size piece of ginger, finely chopped
2 tbsp calvados
3 tbsp soy sauce
1 tbsp white wine vinegar
1 tbsp agave
3 tbsp water
1 tbsp extra virgin olive oil
1 spring onion to garnish
Heat the oil in a pan and gently fry the ginger and green chilli until softened.
Stew the mango with with the water and calvados for 20 minutes or so.
My mango was still quite hard after 20 minutes so I blitzed it in a food processor before adding to the ginger and chilli, but you shouldn't need to do this with a perfectly ripe fruit.
Add the rest of the ingredients, stir well and cook gently until the flavours have permeated and it's ready to serve.