Duck with Cranberry & Mango

Serves 4 people

* 4 Duck breasts
* 1 bag of spinach leaves
* 2 ripe mangoes (cut into thin strips)
* 300g mange tout (boiled or steamed)
* 2 Spanish onions (chopped into thin strips)
* Jar of cranberry jelly
* Handful of coriander leaves (optional)
* Dash of olive oil
* Salt and Pepper/Chilli to taste

Heat up a fry pan with a little olive oil then cook the duck breasts skin side down till the skin is brown and crispy, then brown the rest of the duck breast and remove from heat.

Place duck in a hot oven (180 degrees) and cook for 20mins till well done on the outside and pink in the middle.

In your fry pan add some olive oil and then\fry the onions till they become translucent, turn down the heat and add the cranberry jelly and let it simmer until the mixture reduces – if it feels like it might burn add half a cup of water whilst reducing.

NOTE: You can serve a combination of ingredients on single plates but I think this dish looks best on a big platter where people can serve themselves.

So place spinach leaves first, then mange tout, followed by mango strips, thin slices of duck then the cranberry onions and finally garnish with coriander leaves.