Instructions: Combine all the marinade ingredients and pour over the duck in a shallow dish. Leave in the fridge for 48 hours. To cook, place on a wire tray under the grill and cook for 20 minutes turning till the skin is crisp. When cooked cut into 6 slices.

Skim the fat from the drip pan then add the marinade juices and chicken stock to it. Boil fast to reduce and thicken. Serve as a gravy for the duck.

Mango sauce: Put the mangoes into a food processor with a dash of angostura and blend into a puree.

Serve with the plaintain relish.

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