Of course, what made this simple dish special was the fresh pink peppercorns which, along with the green ones, are easily available in Madagascar.
2 smoked duck breasts, sliced thinly lenghtways
2 mangoes, peeled, halved and thinly sliced
1 head frisée lettuce, picked and washed
1 teaspoon pink peppercorns
6 tablespoons groundnut oil
good squeeze of lime juice
1 tablespoon chopped fresh coriander
1 teaspoon finely chopped fresh root ginger
2 garlic cloves, finely chopped
6 thin segments of lime
Mix together all the ingredients for the dressing.
Arrange the duck and mango around the edge of two plates, pile the frisée in the centre, and drizzle everything with the dressing.
country : Madagascar
course : poultry dish
bron : Floyd on Africa / Keith Floyd