Tales from a lockdown kitchen ... 3

Wild duck with mango sauce

Make a mango sauce - sweat some onions, add chopped mango, finely chopped ginger and orange juice. Reduce to a rich consistency.

Baste a mallard with the sauce and roast at 180 for 30 mins until the juices run clear. 

Meanwhile make stuffing and par-boil carrots for the oven. 

Add duck jus to the remaining mango sauce and reduce. 

Finally braise Savoy cabbage and bacon with crème fraîche. 

Serve with a fabulous red - we chose an Aussie Shiraz.