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Asian recipes

Lattice chicken gyoza (dumplings) with chilli jam

30 minutes

Fruity dessert

Spiced poached peaches

25 minutes

Duck sausages with vino cotto-poached plums

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

2 T olive oil
1 x 400 g packet Woolworths free-range duck sausages
Sea salt and freshly ground black pepper, to taste

For the poached plums:

2 cups water
225 g sugar
½ cup vino cotto
9 plums, scored

Method

1. Heat the oil in a nonstick pan. Fry the sausages for 4 minutes on each side, or until golden and cooked through.

2. To make the plums, bring the water, sugar and vino cotto to a boil. Reduce the heat and carefully add the plums.

3. Simmer for 10 minutes. Allow to cool completely before peeling.

4. To serve, place the poached plums in a serving bowl, spoon over some of the poaching liquid, and top with the sausages.

Cook's note: If you have extra poached plums, save them in the fridge to serve sometime in the next few days as a simple, delicious dessert with vanilla-scented crème fraîche.

Discover more duck recipes here.

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Lattice chicken gyoza (dumplings) with chilli jam

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Our take on Donna Hay’s sticky date pudding

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Spiced poached peaches

Duck sausages with vino cotto-poached plums

Duck sausages with vino cotto-poached plums

Ingredients

Method