Sticky coronation duck with mango salad
SERVES 6 // PREP TIME 20 MINS // COOK 2 HRS
Coronation chicken, flavoured with a curry powder mayonnaise, was invented in 1953 for Queen Elizabeth II. This modern version features duck and a tangy mango salad.
¾ tsp curry powder
½ tsp garam masala
1 tsp finely grated lemon rind
1 tbsp finely grated ginger
2 garlic cloves, crushed
80 gm (¼ cup) mango chutney
1 tbsp tamarind concentrate
6 duck Marylands
1 lemon, halved
80 ml (1/3 cup) vegetable oil
4 sprigs curry leaves
150 gm soft white bread, crusts removed, cut into 1.5cm cubes 1 green mango (300gm), peeled and shaved into ribbons 2 firm mangoes (350gm each), peeled and thinly sliced 1 cup each (loosely packed) coriander leaves and mesclun salad
Whole-egg mayonnaise, to serve
1 Preheat oven to 200˚C. Place curry powder, garam masala, lemon rind, ginger, garlic, chutney and tamarind in a bowl; season to taste and stir to combine. Rub mixture all over duck.
2 Place duck, skin-side up and lemon halves, cut-side down together in a large roasting pan. Add 125ml water to pan; cover pan with foil and roast until duck is cooked through (1¾ hours).
3 Drain fat from roasting pan and discard, then pour remaining pan juices into a small saucepan and squeeze juice from roasted lemon halves into the pan. Simmer over medium heat until reduced and sticky (12-15 minutes).
4 Increase oven to 220˚C. Return duck to oven and roast until skin is golden and crisp (20 minutes).
5 Meanwhile, for croûtons, heat oil in a large frying pan over high heat.
Add curry leaves and cook until crisp
(30 seconds); drain on paper towel. Add bread to pan, turning until golden and crisp (1-2 minutes); drain on paper towel. 6 Combine mango, coriander, mesclun, curry leaves and croûtons in a bowl. Serve salad with duck, drizzled with pan juices, and mayonnaise on the side.