Duck with mango sauce

Preheat the oven to 160 ºC (325 ºF). Pat inside and outside the bird with paper towelling to dry and season to taste with salt and pepper. Tie the drumsticks together and place the bird breast up on the rack of an oven pan. Roast for 30 minutes per 500 g meat. Chicken requires 25 minutes per 500 g. (Smaller birds will take less time to cook than bigger ones). The meat is cooked when the juices run clear when a testing skewer is inserted into the thickest part of the drumstick. Allow the duck or chicken to rest in the switched off oven for about 20 minutes before serving.
Heat butter or oil in a pan and sauté the red pepper until soft. Remove from the pan. Place ginger and 250 ml of the diced mango in the pan with the chicken stock. Simmer for 15 minutes or until the mango is completely soft. Mash. Add the sautéed pepper, remaining diced mango, parsley, sherry or sweet wine, salt and pepper to taste and bring to the boil. Serve with the chicken or duck. Serves 4.