Braised duck in caper-artichoke butter
4
Easy
25 minutes
50 minutes
"This is an easy recipe to double or triple and – bonus! – will give you duck fat for roast potatoes.”- Abigail Donnelly
Ingredients
Method
- 4 Woolworths free-range duck leg-and-thigh portions
- 2 T butter
- 12 capers
- 1 x 280 g jar Woolworths grilled antipasti artichokes, drained and roughly chopped
- 4 fresh bay leaves
- ½ lemon, juiced For the parsnip cream:
- 6 parsnips, cut into chunks and steamed
- ½ T ground nutmeg
- 2 T butter
- ½ cup cream
- salt, to taste
Method
Ingredients
1 . Preheat the oven to 180°C. Prick or score the duck skin all over to render the fat, but make sure you don’t cut into the meat.
2 . Fry the duck, skin-side down, in an ovenproof pan. Turn over, place the duck in the oven and roast for 40 minutes. If too much oil has rendered, scoop it off, keep it in the fridge and use to make duck-fat roast potatoes.
3. Remove the duck from the pan and add the butter, capers, artichokes, bay leaves and lemon juice. Season and serve with the parsnip cream and sauce from the pan.
4 . To make the parsnip cream, place all the ingredients into a blender and blend until smooth and creamy. Season to taste.
Photographs: Myburgh DuPlessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly
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