Our secret to perfectly roasted and stuffed duck
Stuffed, roast duck doesn’t have to be difficult or time-consuming. This festive season, we’ve discovered the easiest way to get this bird on the table without any hassle.
Advertising promotion
Planning the perfect festive menu can be quite a feat. With Woolworths’ Easy to Cook free-range duck, you can put the chaos behind you. It’s deboned and stuffed with mushrooms and truffle oil to give it a rich, earthy flavour with hints of black pepper and thyme. All you have to do is roast, serve and enjoy! Now that’s a fuss-free festive feast! 
700 g Brussels sprouts
Olive oil, for drizzling
1 T butter
Zest of 1 lemon
Sea salt and black pepper, to taste
1 ClemenGold mandarin
Instructions:
Cook the duck according to package instructions and preheat the oven to 200°C.
Trim the Brussels sprouts, halve lengthways and place in a bowl.
Drizzle with olive oil, then add the butter, lemon zest and season. Mix until well-seasoned and coated.
Evenly spread the sprouts onto a baking tray, taking care not to overcrowd the tray.
Bake for 15 minutes, rotating the tray halfway for even cooking.
Finish off with a squeeze of ClemenGold juice.
Serve with the duck.
Comments