Carrot recipes

Six-hour slow-cooked beef chimichangas

6 hour

Duck recipes

Pasta with duck and duck crackling

30 minutes

Roast chicken

Roast chicken with plums, honey and rosemary

1 hour

Fish recipes

Pan-grilled fish with pea-and-mint puree

6 minutes

Broccoli recipes

Summer broccoli soup with flower-scattered lemon yoghurt

20 minutes

Fish recipes

Baked fish-and-herb enchilada with fruity salsa

15 minutes

Lasagne recipes

Open mushroom and shrimp lasagne

25 minutes

Chilled vichyssoise with vermouth and langoustines

20 minutes

Tofu recipes

Steamed tofu, oyster mushrooms and greens

10 minutes

Duck recipes

Roast asparagus and duck breasts with lemon sauce

20 minutes

Roast asparagus and duck breasts with lemon sauce

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

4 duck breasts (about 200 g each)
Sea salt and freshly ground black pepper
Olive oil
200-300 g asparagus tips, trimmed
1 cup chicken stock
1/3 cup lemon juice
A few sprigs thyme
Watercress, to garnish

Method

Preheat the oven to 200°C. Pour boiling water over the duck and pat dry. Using a sharp knife, score the skin of the duck, then season with salt. Place in a pan over a low heat and cook until the fat runs and the skin is crisp and brown.
Season the meaty side of the breast with pepper, then remove from the pan and place, skin side up, in an oiled roasting pan. Pour boiling water over the asparagus, then drain.
Arrange the asparagus around the duck. Pour over the chicken stock and lemon juice, tuck in some thyme sprigs and roast for 10 minutes, or until the duck is just cooked but still pink and moist, and the asparagus is tendercrisp.
Spoon over the pan juices when serving and garnish liberally with watercress.

Cook’s note: Serve potatoes on the side – steamed or, all the better, pan-fried in duck fat.

Per serving: 1318.8 kJ, 31.8 g protein, 19.2 g fat, 3 g carbs

TASTE’s take:
Duck is a delicious alternative to chicken. Here the lemon sauce cuts the richness of the duck and the asparagus adds freshness.

Roast chicken with peach hot sauce

Caesar chicken schnitzel

Harissa-rubbed chicken with heirloom tomato salad

Spice carrot soup

Chilled asparagus summer soup

Six-hour slow-cooked beef chimichangas

Pasta with duck and duck crackling

Roast chicken with plums, honey and rosemary

Pan-grilled fish with pea-and-mint puree

Summer broccoli soup with flower-scattered lemon yoghurt

Baked fish-and-herb enchilada with fruity salsa

Open mushroom and shrimp lasagne

Chilled vichyssoise with vermouth and langoustines

Steamed tofu, oyster mushrooms and greens

Roast asparagus and duck breasts with lemon sauce

Roast asparagus and duck breasts with lemon sauce

Ingredients

Method