Thai fusion - Crispy skin duck with lemongrass and mango sweet chilli sauce on a stack of fragrant sweet potato curry

Mel Townsend

Mel Townsend

11th March 2013
Mel Townsend

Thai fusion - Crispy skin duck with lemongrass and mango sweet chilli sauce on a stack of fragrant sweet potato curry

Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following crispy skin duck and sweet potato curry recipe a try? From the Cooking School and Team Building facility


  • 1 tablespoon diced mango
  • 1 teaspoon chopped lemongrass
  • 300ml fresh orange juice
  • 50 ml fresh lime juice
  • 1 red birds eye chilli chopped
  • 1teaspoon fresh ginger
  • 100 ml white sugar
  • 100 ml fresh mango juice or puree


Place all the ingredients in a nice wide and shallow frying pan and boil, hot and fast, until the liquid reduces and everything becomes thick and sticky. About 8-12 minutes but will depend on your heat source. If it's black you cooked it too long! This sauce is awesome with duck, chicken or anything that will benefit from a sweet and fragrant dipping sauce .

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