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Sweet and Sour Duck with Mango Pineapple Sauce and Wedges

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Sweet and Sour Duck with Mango Pineapple Sauce and Wedges

The perfect sweet and sour duck with mango pineapple sauce and wedges recipe with a picture and simple step-by-step instructions.

For the sauce:

  • Pineapple fresh
  • Butter
  • 100 g Mung bean sprouts
  • Frozen Wedges
  • Fresh mango
  • 1 teaspoon Mirin (sweet rice wine)
  • 1 teaspoon Rice vinegar
  • 1 tbsp Soy sauce
  • 100 ml Water
  • Salt and pepper
  • Oil
  • 1,5 tbsp Honey
  1. Cut the pineapple into small cubes.
  2. Peel the mango and cut into small pieces.
  3. Duck on convection in the oven (about 50 minutes, see packaging).
  4. Heat the oil in a saucepan, add the mango and let cook briefly.
  5. Add the water to the mango, simmer everything gently.
  6. Puree the mango. Season with rice vinegar, mirin, soy sauce, salt, pepper and honey.
  7. Wedges in oven.
  8. Fry the mung bean sprouts in butter over medium heat, later add the pineapple pieces.
Dinner
European
sweet and sour duck with mango pineapple sauce and wedges

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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