Duck with Mango Chutney

Cut the roast duck at the joint and place the two pieces on a baking tray. Brush with Hoisin sauce and bake in the oven at 160°C for 15 minutes. Meanwhile, take some sour cream, add turmeric powder and some of the mango chutney, and blend in a food processor until you have a thick cream; transfer to a piping bag. Fry the diced potatoes until golden and crispy, slice the radishes and Kumato cherry tomatoes, and sauté the mushrooms. To assemble the dish, place the duck on a bed of turmeric-infused sour cream. Arrange the potatoes, guacamole, radishes, rocket and dill leaves, lamb’s lettuce and the sautéed mushrooms. Serve.