Mango Duck with Mustard Mash

Mango Duck with Mustard Mash

Serves 4

Full Choice 6 pts per serving

No Count 1 pt for the whole recipe (mango chutney)

4 x 170 g duck breasts, skinless

salt & pepper

2 level tbsp smooth mango chutney

6 rashers, lean unsmoked back bacon, trimmed of fat

350 g carrots

350 g swede

1 tsp mustard seeds, crushed

2 tbsp very low fat fromage frais

2 spring onions, trimmed and chopped to garnish

Season duck on both sides and spread the mango chutney over them.

Cut each trimmed bacon rasher in half lengthwise and wrap 3 strips around each duck breast.

Preheat grill to medium.  Arrange duck on grill rack and cook for 40 mins turning occasionally until tender and golden.  (Could do this in the oven instead)

Peel & chop the carrots and swede and cook for 8-10 mins in boiling water until tender.  Drain and mash well.  Stir in the mustard seeds and fromage frais and adjust the seasoning.  Keep warm.

Serve the duck with the mash, sprinkled with spring onions.