Duck with mango purée and sweet potato mash recipe
 Aromatic spiced duck with mango puree and salsa. A dish full of sunshine. 1 tbsp soy sauce1 tsp ground ginger1 tsp garlic powderpinch ground cumin1 fresh thyme sprigpinch ground cinnamonpinch dried red chilli flakespinch freshly ground black pepper2 duck breasts, skin onpinch salt 1 tbsp soy sauce 1 tsp ground ginger 1 tsp garlic powder pinch ground cumin 1 fresh thyme sprig pinch ground cinnamon pinch dried red chilli flakes pinch freshly ground black pepper 2 duck breasts, skin on pinch salt 2 sweet potatoespinch ground ginger 2 tbsp crème fraîche 2 sweet potatoes pinch ground ginger 2 tbsp crème fraîche 1 ripe mangoes, peeled, stone removed and flesh roughly chopped1–2 tbsp orange juice or waterdash rum (optional) 1 ripe mangoes, peeled, stone removed and flesh roughly chopped 1–2 tbsp orange juice or water dash rum (optional) 1 tbsp vegetable oil1 mango, peeled, stone removed and flesh chopped50g/1¾oz kale 1 tbsp vegetable oil 1 mango, peeled, stone removed and flesh chopped 50g/1¾oz kale Method To make the duck, mix together all of the ingredients, except the duck, in a large bowl. Season with salt and add the duck to the bowl. Cover the duck breasts in the marinade. Marinate in the fridge for at least 3 hours.Preheat the oven.Score the duck skin and fry the duck in a frying pan until the skin is crisp. Transfer to a roasting tin and roast for 15–20 minutes, depending on how pink you prefer the duck. To make the sweet potato mash, steam the sweet potatoes in their skins over a saucepan of boiling water until tender. Leave to cool slightly and then carefully peel the potatoes. Place the potatoes in a large bowl and mash with the ginger and crème fraîche. To make the mango purée, place the mango in a blender. Add the orange juice or water, depending on how thick you like the purée, and the rum, if using. Blend until smooth and creamy.To make the mango salsa, heat the oil in a medium sauté pan over medium heat. Once hot add the mango and cook for 1–2 minutes, then add the kale and cook for a further 2 minutes or until the kale has wilted. Serve the duck with the sweet potato mash and mango purée and salsa on the side. To make the duck, mix together all of the ingredients, except the duck, in a large bowl. Season with salt and add the duck to the bowl. Cover the duck breasts in the marinade. Marinate in the fridge for at least 3 hours. To make the duck, mix together all of the ingredients, except the duck, in a large bowl. Season with salt and add the duck to the bowl. Cover the duck breasts in the marinade. Marinate in the fridge for at least 3 hours. Preheat the oven. Preheat the oven. Score the duck skin and fry the duck in a frying pan until the skin is crisp. Score the duck skin and fry the duck in a frying pan until the skin is crisp. Transfer to a roasting tin and roast for 15–20 minutes, depending on how pink you prefer the duck. Transfer to a roasting tin and roast for 15–20 minutes, depending on how pink you prefer the duck. To make the sweet potato mash, steam the sweet potatoes in their skins over a saucepan of boiling water until tender. Leave to cool slightly and then carefully peel the potatoes. Place the potatoes in a large bowl and mash with the ginger and crème fraîche. To make the sweet potato mash, steam the sweet potatoes in their skins over a saucepan of boiling water until tender. Leave to cool slightly and then carefully peel the potatoes. Place the potatoes in a large bowl and mash with the ginger and crème fraîche. To make the mango purée, place the mango in a blender. Add the orange juice or water, depending on how thick you like the purée, and the rum, if using. Blend until smooth and creamy. To make the mango purée, place the mango in a blender. Add the orange juice or water, depending on how thick you like the purée, and the rum, if using. Blend until smooth and creamy. To make the mango salsa, heat the oil in a medium sauté pan over medium heat. Once hot add the mango and cook for 1–2 minutes, then add the kale and cook for a further 2 minutes or until the kale has wilted. To make the mango salsa, heat the oil in a medium sauté pan over medium heat. Once hot add the mango and cook for 1–2 minutes, then add the kale and cook for a further 2 minutes or until the kale has wilted. Serve the duck with the sweet potato mash and mango purée and salsa on the side. Serve the duck with the sweet potato mash and mango purée and salsa on the side.