'1 duck of about 2 kg'
salt to taste
1/2 lemon
1 bay leaf
1/2 cup of finely chopped red pepper
2 soup spoons of unsalted butter
2 1/2 cups of mango, peeled and cut into cubes
1 cup of chicken broth
1 1/2 soup spoons of fresh grated ginger
salt and white pepper to taste
'1/4 cup of finely chopped green onion'
2 soup spoons of chopped parsley
'1 duck of about 2 kg'
salt to taste
1/2 lemon
1 bay leaf
1/2 cup of finely chopped red pepper
2 soup spoons of unsalted butter
2 1/2 cups of mango, peeled and cut into cubes
1 cup of chicken broth
1 1/2 soup spoons of fresh grated ginger
salt and white pepper to taste
'1/4 cup of finely chopped green onion'
2 soup spoons of chopped parsley
Pat dry the duck's cavity
Season with salt
Place half of the lemon, cut into 4 pieces, and a bay leaf in the duck's cavity
Put the duck on a hot oven rack preheated to 250òC (250°F)
Beneath the duck, place a baking dish with a little water
Season the entire surface of the duck with salt while it's in the oven
Reduce the temperature to moderate (170òC or 340°F) and roast the duck for about 1 hour and 15 minutes, or until the juices run clear when you pierce the thickest part of the duck
In a pan, sauté the red pepper with butter for 5 minutes, or until it's soft
Add 1 cup of mango and chicken broth, ginger, and cook the mixture slowly over low heat for 15 minutes
Add the remaining mango, salt, and white pepper
Let it simmer
Remove the pan from the heat and keep the sauce warm
Cut the duck into pieces and arrange it on a warmed platter
Place some of the sauce over the duck and serve the rest on the side
Finally, sprinkle the duck with green onion and parsley
Serves 2 to 3 people
