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Our Moroccan Lamb has been one of our most popular dishes for nearly a decade. Why not take a moment and see what the Hairy Bikers made of the eclectic cuisine of North Africa.
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Mango Duck Boats
Handmade in our kitchen with mango-infused duck breast, a saffron-soaked apricot & a pastry base.
Preparation time: Ready to devour in 17 minutes!
Cuisine Type: Canapés
How to cook your mango-duck boat
1. Heat oven to 200ºC (180ºC if it’s fan-assisted) or gas mark 6 (unless you know your oven better?).
2. Unwrap the canapés, put them on a baking tray and slide into the oven.
3. Leave until the pastry looks golden brown (around 15-17 minutes).
4. Check canapés are piping hot throughout.
Please don’t reheat once cooked and remember... the boats aren't edible.
Ingredients:
Pastry (35%)
Apricots (13%)
Egg yolk
Orange zest
Duck (18%)
Water
Wheat flour
Saffron
Mango chutney (15%)
Coriander
Mint
Pastry contains: wheat flour, rapeseed oil, palm oil, water, butter (9%), salt.
Duck contains: duck meat, salt, pepper, sugar.
Mango chutney contains: mango, sugar, salt, spirit vinegar, garlic, cumin seeds, chilli, fenugreek, onion seeds, black peppercorns, cardamom pods, cloves.
Apricots contain: apricots, water, preservative potassium sorbate.
Does this recipe contain?
dairy: yes
soya: no
mustard: no
fish: no
gluten: yes
sesame: no
celery: no
eggs: yes
nuts: no
shellfish: no
Saffron was used to scent the baths & public halls of Imperial Rome.
