SMOKED DUCK BREASTS WITH MANGO AND PINK PEPPERCORNS

 

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

 

DRESSING

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

salt

 

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.

 

Serves 2.

 

country : Madagascar

course : poultry dish

 

bron : Floyd on Africa / Keith Floyd