Our secret to perfectly roasted and stuffed duck

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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.

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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.

 

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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