Biscuit recipes

Roast bone marrow with onion marmalade and ciabatta

2 hours

Nut recipes

Orange sorbet and easy French vanilla ice cream

Steak recipes

Orange and gorgonzola salad with toasted macadamias

Dark chocolate and almond shards with citrus trio

5 minutes

Braai recipes

Curry marinated chicken and brinjal kebabs

10 minutes

Fish recipes

Baked custardy brioche with syrup

35 minutes

Citrus recipes

Pomegranate and citrus slow-roasted duck buns

1 hour

Pomegranate and citrus slow-roasted duck buns

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 40 minutes

Cooking Time 1 hour

Ingredients

4 free-range duck fillets
Sea salt and freshly ground black pepper to taste
1/4 cup pomegranate syrup
1 cup good-quality chicken stock
3 oranges
1 grapefruit
2 T olive oil
4 crusty Portuguese rolls
2 carrots, peeled
1 cup red cabbage shredded
1 cup cabbage shredded
½ red onion sliced
2 T good-quality mayonnaise

Method

Preheat the oven to 180°C. Rub the duck fillets with sea salt and arrange in an ovenproof casserole.

Add the pomegranate syrup, chicken stock, the juice of 1 orange and a piece each of orange and grapefruit peel.
Drizzle with olive oil and cover with foil. Roast for 1 hour, removing the foil 30 minutes before the end of the cooking time to brown the skin.

Slice and serve on crusty rolls with a good spoonful of citrus slaw.

To make the citrus slaw, peel the remaining oranges and the grapefruit and cut the flesh into bite-sized chunks. Place in a large mixing bowl.
Grate the carrots into the bowl and mix in both cabbages, the red onion and mayonnaise. Season to taste.

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Orange sorbet and easy French vanilla ice cream

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Orange and gorgonzola salad with toasted macadamias

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Curry marinated chicken and brinjal kebabs

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Baked custardy brioche with syrup

Pomegranate and citrus slow-roasted duck buns

Pomegranate and citrus slow-roasted duck buns

Ingredients

Method