Duck with mango purée and sweet potato mash

Succulent duck breast infused with aromatic spices, served alongside velvety sweet potato mash and a vibrant mango purée. This Caribbean-inspired dish bursts with tropical flavours and creates a perfect balance of sweet and savoury.

By Floella Benjamin
From Saturday Kitchen

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This duck with mango purée recipe receives a Nutri-Score B rating, indicating it’s well balanced nutritionally. The dish combines lean protein from the duck with complex carbohydrates from sweet potatoes and vitamins from mango and kale. The moderate fat content comes primarily from the duck skin, while added sugar is minimal. This makes for a nutritious meal with a good balance of macronutrients.

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Ingredients

For the duck

• soy sauce 1 tbsp
• ground ginger 1 tsp
• garlic 1 tsp powder
• cumin pinch ground
• thyme 1 fresh sprig
• cinnamon pinch ground
• chilli pinch dried red flakes
• black pepper pinch freshly ground
• duck 2 breasts, skin on
• salt pinch

For the sweet potato mash

• sweet potatoes 2
• ground ginger pinch
• crème fraîche 2 tbsp

For the mango purée

• mangoes 1 ripe, peeled, stone removed and flesh roughly chopped
• orange juice 1–2 tbsp or water
• rum dash (optional)

For the mango salsa

• vegetable oil 1 tbsp
• mango 1, peeled, stone removed and flesh chopped
• kale 50g/1¾oz

Method

1. Begin preparing your Caribbean-inspired duck dish by creating a flavourful marinade. In a large mixing bowl, combine the soy sauce, ground ginger, garlic powder, cumin, fresh thyme leaves (stripped from the sprig), cinnamon, dried red chilli flakes, and freshly ground black pepper. This aromatic spice blend creates a beautiful fusion of flavours that will infuse the duck with warmth and complexity.
2. Season the marinade with a pinch of salt, then add the duck breasts to the bowl. Massage the marinade thoroughly into the duck, ensuring each breast is completely coated. Cover the bowl with cling film and place in the refrigerator for at least 3 hours, or ideally overnight. This marination time is crucial for the flavours to penetrate the meat and tenderise it.
3. When you’re ready to cook, preheat your oven to 200C/180C Fan/Gas 6. This moderate heat will allow the duck to cook through gently while remaining juicy and tender after the initial searing process.
4. Remove the marinated duck from the refrigerator and allow it to come to room temperature for about 20 minutes. Using a sharp knife, carefully score the skin of each duck breast in a diamond pattern, being careful not to cut into the meat beneath. This scoring helps the fat render out during cooking and creates crispy, golden skin.
5. Place the duck breasts skin-side down in a cold, dry frying pan. This cold start method allows the fat to render out slowly. Turn the heat to medium and cook for 6-8 minutes until the skin becomes golden brown and crisp. The slow rendering process ensures maximum crispiness without burning.
6. Once the skin is crisp, briefly turn the duck breasts over to seal the other side for just 1 minute. Then transfer the breasts skin-side up to a roasting tin. Place in the preheated oven and roast for 15-20 minutes. For medium-rare, aim for 15 minutes; for medium, closer to 20 minutes. The duck should feel slightly springy when pressed.
7. While the duck is roasting, prepare your sweet potato mash. Scrub the sweet potatoes thoroughly and pierce them a few times with a fork. Place them in a steamer basket over a saucepan of boiling water, cover, and steam for approximately 20-25 minutes until completely tender when pierced with a knife.
8. Once the sweet potatoes are cooked, remove them from the steamer and allow to cool slightly until you can handle them. Carefully peel away the skins – they should slip off easily while still warm. Transfer the flesh to a large bowl and mash thoroughly with a potato masher or fork.
9. Add a pinch of ground ginger to the mashed sweet potato for an extra dimension of warmth that complements the duck’s spices. Fold in the crème fraîche to create a silky, creamy texture. Adjust seasoning with salt if needed. Cover the mash to keep warm while you prepare the other elements.
10. For the mango purée, place the peeled and chopped mango flesh into a blender. Add 1-2 tablespoons of orange juice or water depending on how thick you prefer the consistency – orange juice adds a citrus brightness that enhances the tropical flavour. Add a dash of rum if using, for a luxurious Caribbean twist.
11. Blend on high speed until the mango mixture becomes completely smooth and velvety. Taste and adjust with a little more orange juice or a pinch of sugar if the mango isn’t naturally sweet enough. Transfer to a small serving bowl and set aside at room temperature.
12. To create the vibrant mango salsa, heat the vegetable oil in a medium sauté pan over medium heat. Once hot, add the chopped mango pieces and cook for 1-2 minutes, just enough to soften slightly and release their juices without becoming mushy.
13. Add the kale to the pan with the mango and cook for a further 2 minutes, stirring gently until the kale has wilted but still retains some texture and vibrant colour. The slight bitterness of the kale provides a perfect counterpoint to the sweet mango.
14. Once the duck has finished roasting, remove it from the oven and allow it to rest for 5 minutes on a warm plate, loosely covered with foil. This resting period is essential for the juices to redistribute throughout the meat, ensuring maximum tenderness and flavour.
15. After resting, slice the duck breasts diagonally into thick pieces, revealing the beautifully pink interior contrasted with the crispy, spiced skin. Fan the slices out on warm serving plates for an elegant presentation.
16. Serve the sliced duck alongside a generous portion of the ginger-infused sweet potato mash. Add a spoonful of the smooth mango purée to the plate and top with the warm mango and kale salsa. The combination of textures and flavours – from the crispy duck skin to the creamy mash and fruity mango elements – creates a harmonious and impressive dish that celebrates Caribbean-inspired cuisine.

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Suggested Wine Pairing

Majestic: The Ned Pinot Rosé

This elegant New Zealand rosé offers delicate strawberry and watermelon notes that harmonize beautifully with the tropical mango elements in this duck dish. Its gentle acidity cuts through the richness of the duck meat while complementing the fruity aspects of the preparation. The wine’s subtle berry flavours create a refreshing counterpoint to the aromatic spices in the marinade.

Tesco: Finest Viña del Cura Rioja Reserva

This medium-bodied Spanish red provides an excellent match for duck with its balanced cherry and vanilla flavours and subtle spice notes. The wine’s smooth tannins complement the succulent duck meat without overwhelming the delicate mango accompaniments. Its oak-influenced character harmonizes with the aromatic spice blend in the marinade, creating a cohesive dining experience.

Sainsbury’s: Taste the Difference Gewürztraminer

This aromatic white wine from Alsace offers exotic lychee and rose petal notes that form a delightful partnership with the tropical mango elements in this dish. The wine’s natural sweetness balances the spices in the duck preparation while its distinctive character enhances the exotic flavour profile of the entire meal. Its refreshing properties provide a perfect foil for the richness of the duck.

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What can you serve with this

1. Coconut rice provides a wonderful tropical complement to the Caribbean flavours in the duck dish, with its subtle sweetness balancing the aromatic spices in the marinade.
2. Steamed pak choi adds a fresh, green element that brings lightness to the plate, with its mild flavour allowing the duck and mango components to shine.
3. Plantain chips introduce a crispy textural contrast and authentic Caribbean touch that pairs beautifully with the tender duck and creamy sweet potato mash.
4. Minted cucumber salad offers a cooling, refreshing counterpoint to the warm spices in the duck marinade, creating a balanced dining experience.
5. Roasted bell peppers bring additional colour and sweetness to the plate while complementing the tropical theme with their vibrant flavour and appearance.

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Nutri-score Health Check

This duck with mango purée and sweet potato mash recipe earns a Nutri-Score B rating, placing it in the “Well balanced” category. The calculation considers several key nutritional aspects of the ingredients and preparation methods.

On the positive side, the recipe contains high-quality protein from duck breast, which provides essential amino acids. The sweet potatoes contribute complex carbohydrates, fibre, and beta-carotene, while the mangoes provide vitamins A and C along with natural fruit sugars. Additionally, the inclusion of kale adds significant nutritional value with vitamins K, A, and C plus minerals and antioxidants.

The recipe also benefits from minimal added sugars and moderate sodium content, relying instead on spices for flavour. The cooking methods (steaming, sautéing, and roasting) preserve nutrients and don’t introduce excessive fats.

The main factors preventing an A rating are the fat content from the duck skin and the addition of crème fraîche in the sweet potato mash. However, these fats are balanced by the nutritious plant-based components of the meal.

The score has been automatically calculated from the ingredients in the recipe and is only a guide. The actual nutritional profile may vary depending on the specific brands and preparation methods used in your kitchen.

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Recipe FAQ

• How do I know when the duck breast is perfectly cooked? For medium-rare duck (recommended), the internal temperature should reach 57-60°C/135-140°F. The meat should feel slightly springy when pressed and appear pink in the centre when sliced. For medium, aim for 60-65°C/140-150°F.
• Can I use duck legs instead of breasts? Yes, but they require a different cooking method. For duck legs, marinate as directed, then cook at a lower temperature (160°C/140°C Fan/Gas 3) for about 90 minutes until tender. The meat should easily pull away from the bone.
• How do I select perfectly ripe mangoes? A ripe mango will give slightly when gently squeezed, similar to a ripe avocado. It should have a sweet, fragrant aroma at the stem end. Colour is not always an indicator of ripeness as it varies between varieties.
• Can I prepare any elements of this dish in advance? Yes, you can marinate the duck up to 24 hours ahead. The mango purée can be made up to a day in advance and stored in an airtight container in the refrigerator. The sweet potato mash can be made a few hours ahead and gently reheated.
• Is there a non-alcoholic alternative to rum in the mango purée? Absolutely. You can use a few drops of vanilla extract for depth, or simply omit it entirely. The orange juice provides plenty of flavour on its own.
• What other leafy greens can I use instead of kale? Spinach, Swiss chard, or collard greens all work well as alternatives to kale in the mango salsa. Adjust the cooking time as these may wilt faster than kale.
• How can I make this recipe dairy-free? Replace the crème fraîche in the sweet potato mash with coconut cream or a dairy-free yoghurt alternative for a similar creamy texture.

Storing FAQ

• How should I store leftover cooked duck? Allow the duck to cool completely, then wrap it tightly in cling film or place in an airtight container. Refrigerate for up to 2 days. For best results, store the duck separately from the sides.
• Can I freeze the marinated uncooked duck breasts? Yes, once marinated, the duck breasts can be frozen for up to 3 months. Wrap each breast individually in cling film, then place in a freezer bag. Thaw completely in the refrigerator before cooking.
• How long will the mango purée keep? The mango purée can be refrigerated in an airtight container for up to 3 days. It may darken slightly but the flavour will remain intact. Stir well before serving.
• What’s the best way to store leftover sweet potato mash? Sweet potato mash can be refrigerated in an airtight container for up to 3 days. It may become slightly drier in the refrigerator, so you might need to add a little extra crème fraîche when reheating.

Reheating FAQ

• What’s the best way to reheat duck breast without drying it out? For the best results, reheat duck breast in a preheated oven at 150°C/130°C Fan/Gas 2. Place the duck skin-side up on a baking tray and warm for about 10 minutes. Avoid the microwave as it will toughen the meat.
• How do I reheat the sweet potato mash? Reheat sweet potato mash gently in a saucepan over low heat, stirring occasionally. Add a small amount of crème fraîche or butter if it seems dry. Alternatively, cover and microwave in 30-second intervals, stirring between each, until hot.
• Can the mango purée be served cold or should it be reheated? The mango purée can be served at room temperature or slightly warmed. To warm it, place in a small saucepan over low heat just until it reaches your desired temperature, stirring frequently to prevent burning.
• Is it possible to reheat the mango and kale salsa? While possible, the salsa is best made fresh as reheating can cause the kale to become too soft and the mango to break down. If necessary, reheat very gently in a pan over low heat just until warmed through.