Great value Archives

Braai recipes

Braaied black bream

45 minutes

Salad recipes

Torn salad with prosciutto and mozzarella

Afternoon tea

Reduced sugar chocolate-cherry sour cream cake

50 minutes

Ice cream

Lemon curd doughnut sandwiches

Brownie recipes

Brownie ice-cream bars

25 minutes

Boards and

Seafood terrine platter

Chicken recipes

Buttermilk chicken with roast white beans and olives

45–50 minutes

Beer Food

Peri-peri chicken livers with Portuguese rolls

20 minutes

Lamb recipes

Grilled lamb schwarma

40 minutes

Indian recipes

Indian curried mussels

15 minutes

Pasta recipes

Carbonara

10 minutes

Duck recipes

Whole roasted spiced duck

50 minutes

Whole roasted spiced duck

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 50 minutes

Ingredients

1x 2 kg free-range whole duck
1/2 cup duck fat
2 T salt
4 T Szechaun pepper

Method

1. Preheat the oven to 180°C and line a roasting tray with baking paper.

2. Place the duck on the roasting tray, prick all over with a sharp knife, then smear with the duck fat and season with salt and Szechaun pepper. Roast for 35–45 minutes, or until golden.

Cook’s note: Submerge the whole duck in boiling water for 30 seconds before cooking. This prevents the skin from shrinking and the fat from splattering.

Find more duck recipes here.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Braaied black bream

Torn salad with prosciutto and mozzarella

Reduced sugar chocolate-cherry sour cream cake

Lemon curd doughnut sandwiches

Brownie ice-cream bars

Seafood terrine platter

Buttermilk chicken with roast white beans and olives

Peri-peri chicken livers with Portuguese rolls

Grilled lamb schwarma

Indian curried mussels

Carbonara

Whole roasted spiced duck

Whole roasted spiced duck

Ingredients

Method