Try this Flos Duck with Mango Sauce recipe, or contribute your own.
Suggest a better descriptionCombine all the marinade ingredients and pour over the duck in a shallow dish. Leave in the fridge for 48 hours. To cook, place on a wire tray under the grill and cook for 20 minutes turning till the skin is crisp. When cooked cut into 6 slices. Skim the fat from the drip pan then add the marinade juices and chicken stock to it. Boil fast to reduce and thicken. Serve as a gravy for the duck. Mango sauce: Put the mangoes into a food processor with a dash of angostura and blend into a pur?e. Serve with the plaintain relish.
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Serving Size: 1 Serving (830g) | ||
Recipe Makes: 1 servings | ||
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Calories: 122 | ||
Calories from Fat: 23 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 6.1mg | 2 % | |
Sodium 797.3mg | 27 % | |
Potassium 392.7mg | 10 % | |
Total Carbohydrate 17.9g | 5 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 16g | ||
Protein 7.3g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 122
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