Mango Glazed Duck
Main Course Barbecue Eggless
4 Duck Quarters
2 tbsp Salt
1 tbsp Sugar
For the glaze
3 tbsp Mango Chutney
2 tbsp Dijon Mustard
2 tbsp Apricot Jam or Marmalade
½ teasp Tabasco Sauce
Place the duck portions in a shallow dish. Sprinkle with the salt, sugar and
pepper and rub into the duck well. Refrigerate for 4-8 hours.
Rinse the duck and dry well with kitchen paper. Cook for 20 minutes over medium
hot coals, turning from time to time.
place the glaze ingredients in a small saucepan and heat until warmed through,
stirring to blend well. Set aside.
portions skin side down and brush the glaze over the top. Turn (so the
are skin side up, and continue to cook for 10 minutes.
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
Main equipment required to make
Key techniques required to make this
Marinate - To soak foods in a marinade to enhance
the flavour. It also sometimes has the effect of
tenderising foods such as meat.
- To moisten with the pan juices or other liquid during cooking. This aids
in moisture retention.