olive oil Archives

Canned food

Posh sardines on toast

30 minutes

Beans recipes

Butter-bean mash

Asparagus recipes

Niçoise-style salad with blackened trout

15 minutes

Cheese recipes

Roasted tomato sauce with ricotta and pine nuts

10 minutes

Beef recipes

Steak au poivre

15 minutes

Asparagus recipes

Marinated smoked trout with green salad and sour cream-and-chive dressing

Sandwich recipes

Flavourburst nectarine caprese toast

10 minutes

Christmas recipes

Sumac pork belly with Flavourburst plums

1 hour 55 minutes

Great value

Flavourburst nectarine-and-tomato gazpacho

Anchovy recipes

Seared beef carpaccio on lemon-oil and anchovy-dressed pasta with parmesan and greens

15 minutes

Duck with poached peaches, roast red onions and glazed red grapes

Serves 8 to 10

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

4 Woolworths free-range duck legs
2 T extra virgin olive oil
Sea salt, to taste
4 Woolworths free-range duck breasts

For the poached peaches:

100 g white sugar
2 cups water
8 Woolworths Ripe and Ready dessert peaches

For the roast red onions:

8 small red onions
2 T extra virgin olive oil
Sea salt, to taste

For the glazed red grapes:

1 cup verjuice
2 T brown sugar
1 cup Verlaque pomegranate concentrate
1 x 500 g punnet seedless red grapes

Method

Preheat the oven to 180°C. Place the duck legs on a roasting tray lined with tinfoil, drizzle with olive oil and season with salt. Roast for 20 minutes, or until golden and crisp.
Score the skin of the duck breasts in a diamond pattern and seal, skin side down, in a hot, dry pan until the fat has rendered. Finish in the oven for 15 minutes, or until just pink in the middle.
To make the poached peaches, dissolve the sugar in the water in a saucepan over a medium heat. Add the peaches and simmer for 10–15 minutes, or until soft. Remove from the syrup and peel once cooled.
To make the roast red onions, place the onions on a roasting tray and generously drizzle with olive oil and season with salt. Roast until soft and cooked through.
To make the glazed red grapes, mix the verjuice, brown sugar and pomegranate concentrate in a nonstick pan and reduce until syrupy over a high heat. Place the grapes in the pan and stir until lightly coated. Cook until the skins have blistered. Remove from the heat and serve on a platter with the duck, poached peaches and roast red onions.

Discover more duck recipes here.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Coconut-and-coriander three-potato salad

Posh sardines on toast

Butter-bean mash

Niçoise-style salad with blackened trout

Roasted tomato sauce with ricotta and pine nuts

Steak au poivre

Marinated smoked trout with green salad and sour cream-and-chive dressing

Flavourburst nectarine caprese toast

Sumac pork belly with Flavourburst plums

Flavourburst nectarine-and-tomato gazpacho

Seared beef carpaccio on lemon-oil and anchovy-dressed pasta with parmesan and greens

Duck with poached peaches, roast red onions and glazed red grapes

Duck with poached peaches, roast red onions and glazed red grapes

Ingredients

Method