Ingredients
Method
1.Slice cheeks from mangoes; slice each cheek into matchsticks.
2.Heat oil in wok; stir-fry duck, in batches, until just browned.
3.Stir-fry ginger and chilli until fragrant. Add broccolini; stir-fry until just tender. Add juice, stock and sauce; bring to a boil; cook until sauce thickens slightly.
4.Return duck to wok with mango and onion; stir-fry until duck is hot. Remove from heat; serve sprinkled with nuts and mint.
Summer salad: For a quick salad that will have them coming back for more, slice mango cheeks thinly then toss in a large serving bowl with the shredded meat of one barbecued duck, a bunch of trimmed curly endive, a handful of roasted unsalted cashews and some finely sliced red onion. Just before serving, toss the salad with a chilled lime vinaigrette made with finely chopped red thai chilli, fresh coriander, lime juice, a little rice wine and vegetable oil
Note
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