A set of three utensils made in France
A set of three utensils made in France
Mix the ingredients for the sauce in a small saucepan, bring to the boil and simmer for around ten minutes until reduced by around half.
Cut the duck breast into small cubes (2 to 2.5 cm square).
Place them in a shallow dish, pour the sauce over them, stir and leave to marinate in the fridge for 1 hour, then drain.
Peel the mango with a vegetable peeler.
Dice the meat into cubes the same size as the duck cubes.
Thread the two alternately onto small bamboo skewers.
Preheat the plancha to medium heat.
Cook the kebabs for 8 to 10 minutes, turning them often and brushing them multiple times with the sauce to caramelise them slightly.
Serve immediately, with the rest of the sauce in a bowl.
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