Caribbean Jerk Chicken with Caribbean Rice and Mango Salsa
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1 tablespoon sunflower or sesame oil
4 duck breasts
One pack of Chinese Sichuan Plum & Mandarin Sauce
Heat the oil in a pan and cook the duck breasts on both sides to taste, but ideally keeping them pink in the centre.
Remove the duck from the pan and keep warm.
Heat the Plum & Mandarin sauce through until piping hot.
Slice the duck into 1 – 2 cm slices and place on top of noodles or rice.
Pour over the sauce and serve.
(This is also good made with chicken, beef or vegetables)