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

Ingredients

  • 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

Method

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 .

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.