Chinese 5 Spice Duck Salad

Serves 4 Ingredients Method
mango 2 barbary duck breasts,
2tbsp Chinese 5 spice,
150g baby salad leaves,
1 mango, cubed,
6 spring onions, finely chopped,
Seeds of 1 pomegranate,
Juice of 2 limes,
Few drops toasted sesame oil,
2tbsp chopped coriander,
100g brocco shoots
Trim any excess fat from around the duck breasts. Score the fat in a diamond pattern. Rub well with the  Chinese 5 spice. Lay fat side down in a medium hot pan and render out the fat until a thin crispy layer is left. Turn up the heat and seal the breast from the other side.
Mix the baby leaves, half the coriander, spring onions and brocco shoots together. Arrange on a large platter or individual plates.
When the duck breast is cooked to medium rare, remove from the pan and allow to rest for 10 minutes. Thinly slice and return to the pan. Squeeze the lime juice over and stir over a medium heat until the duck is cooked to your liking. Duck breast should be served medium rare.
Arrange the duck on the bed of salad, scatter over the mango and pomegranate seeds. Pour over the juice and toss gently.
Garnish with the rest of the coriander, spring onion and brocco shoots. Sprinkle over a few drops of sesame oil.

Mango Yogurt Mousse

Serves 4 Ingredients Method

1 large mango

1⁄2 pint of thick natural yogurt

2tblsp of golden, granulated sugar

1 1⁄2 powdered gelatine

3 tblsp Orange juice

2 egg whites

Using a small sharp, thin bladed knife pierce the mango to find the fleshiest part. Cut a thick slice from the top of the fruit as near to the stone as possible, turn it over and repeat the cut. Scoop out all the flesh and blend with the yogurt and the sugar. Dissolve the gelatine in the orange juice and stir into the Mango mixture. Leave in a cool place until it starts to thicken. Whisk the egg whites until stiff, but not dry and fold lightly, but thoroughly into the Mango mix. Spoon this into 4 tall stemmed glasses and chill for 3-4 hours.

Mango Meringue Pie

Serves 4 Ingredients Method

225g shortcrust pastry

2 medium sized Mangoes

175g caster sugar

Finely grated rind of 1⁄2 a Lemon

3 eggs, separated

2 tblsp of flaked Almonds

Roll out the pastry and use to line a 20cm loose bottomed flan tin, press up the edges well. Line with paper and beans and bake “blind” for about 15 minutes. Halve the mangoes, removing the stones; scoop the flesh from 11/2 of the Mangoes, peel and cut the remaining half mango into thin slices. Puree the Mango flesh with 25g of the sugar and the lemon rind. Put the Mango pulp into a saucepan with the egg yolks; stir over a gentle heat until the puree thickens. Spoon the Mango puree into the base of the pastry case. Whisk the egg whites until stiff but not dry, gradually whisking in the remaining sugar. Arrange the mango slices on top of the puree and then swirl the meringue over the top so that it meets the edges of the pastry flan case. Sprinkle with the almonds. Bake 180degreesC/350degreesF/Gas Mark 4 for 40 minutes, until the meringue is a pale biscuit colour. Serve warm, cut into wedges.

Strawberry and Mango Choux Buns

Serves 6 Ingredients Method

120ml of water

50g unsalted butter

65g of plain flour, sifted

A pinch of salt 2 eggs,

beaten 140ml whipping cream

150ml low fat strawberry yogurt 1 Mango, peeled and diced

250g Strawberries, hulled and sliced

Icing sugar

Heat the oven to 220 degrees C / 425 degrees F / gas mark 7. Put the water and butter into a saucepan and heat until boiling. Remove from the heat and quickly add the flour and salt, then beat vigorously until a smooth glossy dough has formed. Cool slightly then gradually add the eggs, beating well after each addition. Put the choux pastry into a piping bag fitted with a large nozzle and pipe out six 7.5cm mounds onto a wetted baking sheet. Bake in the oven for 20 minutes. Take out of the oven and pierce a hole in each bun to allow steam to escape and return to the oven for 5 minutes to dry out. Cool the buns on a wire rack. Meanwhile, whip the cream until standing in peaks then fold in the yogurt. Cut the buns in half and removed any uncooked pastry. Spoon the cream into the bases, add the Mango and Strawberries, then replace the lids. Dust with icing sugar and serve. Approximately 250 calories each.