Gourmet Archives

Milk tart

Milk tart brûlée

1½ hours

Chocolate recipes

Caramelised white chocolate-malt crème

45 minutes

Chicken breast

Butter chicken with mango salsa

40 minutes

Grain recipes

Mushroom ragù with no-stir baked polenta

1 hour 10 minutes

Breakfast recipes

Cocoa hazelnut breakfast bowl

15 minutes

Apple recipes

Braised cabbage with apple and duck

25 minutes

Asian recipes

Orange-sesame duck and butternut noodles

15 minutes

Brunch recipes

Open two-cheese croque madame

25 minutes

Chocolate recipes

Mocha in a cone

5 minutes

Pasta recipes

Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

15 minutes

Beef recipes

Oxtail with creamy polenta

5 hours

Duck recipes

Duck ragú pie

4 hours

Duck ragú pie

Serves 6

Difficulty Easy

Prep Time 20 minutes, plus 30 minutes' chilling time

Cooking Time 4 hours

Ingredients

2 T olive oil
4 free-range duck legs
1 onion, peeled and grated
100 g leeks, finely chopped
2 carrots, grated
3 celery sticks, grated
3 garlic cloves, peeled and grated
1 T thyme
3 rosemary sprigs
1⁄2 cup red wine
2 cups beef stock
1 x 410 g can chopped tomatoes
100 g tomato paste

For the pastry:

75 g duck fat
1⁄3 cup water
150 g flour
1 t salt
1 free-range egg, lightly beaten

Method

Heat the olive oil in a saucepan over a medium heat. Brown the duck in the oil on both sides. Remove from the pan and set aside.
Brown the onion, leeks, carrots, celery and garlic in the same pan, then add the thyme and rosemary.
Add the wine and stock and reduce by half. Add the tomatoes and tomato paste. Simmer for 5 minutes, then add the duck.
Simmer for 2 1⁄2 – 3 hours, or until the duck begins to fall off the bone. Remove the duck from the saucepan and set aside to cool slightly.
Shred the meat from the bones and return it to the sauce. Discard the bones. Season to taste.
Allow to cool, then place ragù mixture into ovenproof ramekins or individual cocottes.
To make the pastry, preheat the oven to 180°C. Melt the duck fat and water in a saucepan over a gentle heat. Add to the flour and salt and knead until smooth. Cover with clingwrap and chill for 30 minutes. Roll out onto a floured surface. Cut into 5 cm-wide strips and arrange in a lattice over the filling. Brush the pastry with the beaten egg. Bake until the pastry is golden and cooked through.

Discover more pie recipes here.

Spinach lasagne

Durban fish curry

Hot-and-sour soup

Milk tart brûlée

Caramelised white chocolate-malt crème

Butter chicken with mango salsa

Mushroom ragù with no-stir baked polenta

Cocoa hazelnut breakfast bowl

Braised cabbage with apple and duck

Orange-sesame duck and butternut noodles

Open two-cheese croque madame

Mocha in a cone

Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

Oxtail with creamy polenta

Duck ragú pie

Duck ragú pie

Ingredients

Method