onion Archives

Curry recipes

Braised cabbage with apple and duck

25 minutes

Beef recipes

Beef tongue with mustard sauce

2 hours

Chakalaka recipes

Bobotie kebabs with pomegranate-and-almond rice salad

10 minutes

Corn recipes

Samp-and-bean risotto with poached eggs and Parmesan corn shards

20 minutes

Avocado recipes

Play-play prawn-and-avocado ceviche

Curry recipes

Zanzibar fish curry

20 minutes

Crispy duck breasts with creamy kale and pickled fennel

Serves 2

Difficulty Medium

Prep Time 1 hour

Cooking Time 20 minutes

Ingredients

400 g free-range duck breasts, skin scored
1 T butter
2 garlic cloves, crushed
2 rosemary sprigs
100 g Brussels sprouts
100 g baby carrots, washed and peeled
200 g baby potatoes
1 T butter
Sea salt and freshly ground black pepper, to taste

For the sauce:

1 T butter
1 T olive oil
1 onion, finely chopped
2 t thyme, finely chopped
2 garlic cloves, finely chopped
1 beetroot, peeled and grated
1 orange, zested and juiced
1⁄2 cup white wine
1 cup chicken stock

For the creamy kale:

1⁄2 cup chicken stock
1 T butter
2 T coconut cream
50 g kale, shredded
Sea salt and freshly ground black pepper, to taste

For the pickled fennel:

3 T white wine vinegar
2 t sugar
1 lemon, zested and juiced
1 fennel bulb, thinly sliced

Method

Heat a pan over high heat. Sear the duck breasts skin side down and allow the fat to render. Remove from the pan and allow to rest.

To make the sauce, using the same pan, heat the butter and olive oil. Fry the onion until golden. Add the thyme and garlic and cook for 1–2 minutes. Add the beetroot, orange juice and zest and white wine. Allow to reduce by half. Pour in the stock and reduce to a glaze.

Bring a saucepan of salted water to the boil and cook the vegetables until tender. Refresh in cold water. Heat a pan over a high heat and sauté the vegetables in a little butter until golden. Season to taste.

To make the creamy kale, bring the chicken stock to a boil in a saucepan and reduce by a third. Add the butter and coconut cream and bring to the boil. Once the sauce has reduced by half, add the kale and cook for 2 minutes. Season to taste.

To make the pickled fennel, combine all the ingredients in a bowl and stir through the fennel shavings. Allow to pickle for 10 minutes.

To serve, heat the duck breast in a pan of butter, garlic and rosemary and cook to your liking. Rest and slice. Divide the kale between plates and top with the sliced duck breast. Serve with the pan- roasted vegetables and pickled fennel. Pour over the sauce.

Discover more recipes featuring duck here.

Cornflake marshmallow treats

Fried cauliflower

Aglio e olio with spinach

The Restaurant at Waterkloof’s chicken paella

Thali’s smoked tadka dhal

Braised cabbage with apple and duck

Middle Eastern steak sauce

Beef tongue with mustard sauce

Lamb shanks with chakalaka

Bobotie kebabs with pomegranate-and-almond rice salad

Samp-and-bean risotto with poached eggs and Parmesan corn shards

Play-play prawn-and-avocado ceviche

Zanzibar fish curry

Naartjie-glazed gammon with blueberries and star anise

Crispy duck breasts with creamy kale and pickled fennel

Crispy duck breasts with creamy kale and pickled fennel

Ingredients

Method