Sweet-sour Duck with Mango

Mango adds natural sweetness to this colourful stir-fry. Crispy deep-fried noodles make the perfect accompaniment.
If bahy aubergines are not available, use the smallest you can find. Sprinkle with salt after slicing and set aside in a colander for the bitter juices to drain off. Rinse thoroughly before cooking.


serves 4
225 - 350 g (8 - 12 oz) duck breasts
45 ml (3 tbsp) dark soy sauce
15 ml (l tbsp) Chinese rice wine or dry sherry
5 ml (1 tsp) sesame oil
5 ml (1 tsp) Chinese five-spice powder
15 ml (1 tbsp) soft brown sugar
10 ml (2 tsp) cornflour
45 ml (3 tbsp) Chinese rice vinegar
15 ml (1 tbsp) tomato ketchup
1 mango, not too ripe
3 baby aubergines
1 red onion
1 carrot
60 ml (4 tbsp) groundnut oil
1 garlic clove, sliced
2.5 cm (1 in) fresh root ginger, cut into shreds
75 g (3 oz) sugar snap peas


1. Thinly slice the duck breasts and place in a bowl. Mix together 15 ml (1 tbsp) of the soy sauce with the rice wine or sherry, sesame oil and five-spice powder. Pour over the duck, cover and leave to marinate for 1 - 2 hours. In a separate bowl, blend together the sugar, cornflour, rice vinegar, ketchup and remaining soy sauce. Set aside.

2. Peel the mango, slice the flesh from the stone, then cut into thick strips. Slice the aubergines, onion and carrot into similar-sized pieces.

3. Heat a wok until hot, add 30 ml ( 2 tbsp) of the oil and swirl it around. Drain the duck, reserving the marinade. Stir-fry the duck slices over a high heat until the fat is crisp and golden. Remove and keep warm. Add 15 ml (1 tbsp) of the oil to the wok and stir-fry the aubergine for 3 minutes until golden.

4. Add the remaining oil and fry the onion, garlic, ginger and carrot for 2 - 3 minutes, then acid the sugar snap peas and stir fry for a further 2 minutes.

5. Add the mango and return the duck with the sauce and reserved marinade to the wok. Cook, stirring, until the sauce thickens slightly. Serve at once.

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