A recipe from Ben Tunnicliffe and Matt Smith as they celebrate the opening of their second pub, The Packet Inn near Prussia Cove.
1 large whole duck
2 small red chillies
Zest 1½ lemons
2 sticks lemon grass
4 cloves garlic
6 slices of ginger
Small bunch coriander stalk/root
5 oz dark brown sugar
2 tbsp lemon juice
2 tbsp fish sauce
1 tbsp dark soy
½ tsp pepper freshly milled
1 ripe mango, peeled and diced
½ small red onion, peeled and finely diced
1 small red chili, deseeded and finely chopped
Juice of 1 lime
2 tsp chopped coriander
1 tbsp olive oil
For the duck
Prick the skin of the duck and sit on a cooling wire rack over a tray. Carefully pour some boiling water over a couple of times to remove some of the fat.
Put the duck into a suitable size pan and add all the other ingredients before covering with cold water. Bring gently to a simmer, constantly skimming the surface. Cook slowly, barely simmering, until the meat is tender.
Carefully remove and cool quickly. Once cold remove the breasts and legs and set aside in the fridge until required.
Strain the cooking liquor and cool to set the fat. Remove this fat and, in a suitable size pan gradually reduce it to a thick, syrupy glaze.
Brush the breast and legs with the glaze, and put into the oven at approximately 180˚c for about 10/15 mins. Finish under the grill with more glaze if necessary.
For the mango salsa
Combine all the ingredients in a suitable size bowl.
Arrange the duck on individual plates with some jasmine rice, steamed pak choi and the mango salsa drizzled over the top.