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Mango Glazed Duck 


HT  BBQ  MC  45mins plus marinating



Serves 4      Hot   Game   Poultry  Fruit   Main Course  Barbecue  Eggless



Other ingredients

4 Duck Quarters

2 tbsp Salt

1 tbsp Sugar

Black Pepper

For the glaze

3 tbsp Mango Chutney

2 tbsp Dijon Mustard

2 tbsp Apricot Jam or Marmalade

teasp Tabasco Sauce





1. Place the duck portions in a shallow dish. Sprinkle with the salt, sugar and  black pepper and rub into the duck well. Refrigerate for 4-8 hours.


2. Rinse the duck and dry well with kitchen paper. Cook for 20 minutes over medium hot coals, turning from time to time.


3. Meanwhile, place the glaze ingredients in a small saucepan and heat until warmed through, stirring to blend well. Set aside.


4. Place the duck portions skin side down and brush the glaze over the top. Turn (so the portions are skin side up, and continue to cook for 10 minutes.


4. Brush the skin with more of the glaze, turn (skin side down) and cook for a further 10-15 minutes, basting with any remaining mixture, until glazed, brown and cooked through. Serve immediately.



Main equipment required to make this Recipe


Small saucepan

Shallow dish

Basting brush


Key techniques required to make this Recipe

Marinate - To soak foods in a marinade to enhance the flavour. It also sometimes has the effect of tenderising foods such as meat.

Baste - To moisten with the pan juices or other liquid during cooking. This aids in moisture retention.


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