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 (⅓ 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).
Drain fat from roasting pan and discard, then pour remaining pan
