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Duck recipes

Panfried duck breast on juicy plum and red cabbage served with tender asparagus ribbons

20 minutes

Organic brinjal salad, chickpeas, baby tomatoes and basil with tuna tartare

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 to 40 minutes

Ingredients

3 medium-sized organic brinjals
Flaky sea salt and freshly ground black pepper, to taste
3 T organic olive oil, plus extra for drizzling
1 organic baby onion, finely chopped
1–2 cloves organic garlic, crushed
A handful of organic basil leaves, torn, plus extra, whole, for garnishing
½ cup chickpeas, drained and rinsed, for serving
20–24 organic baby plum tomatoes, whole or halved, for serving
Organic balsamic vinegar, for drizzling

For the tuna tartare, mix together:

200 g sashimi-quality yellow-fin tuna, filleted and chopped
2 t organic olive oil
½ t sea-salt flakes
Freshly ground black pepper, to taste

Method

Preheat the oven to 190°C.
Peel and rinse the brinjals. Pat dry and slice in half lengthways. Season then place, cut side down, on a baking tray lined with baking paper. Spoon over 3 T olive oil. Cover with a sheet of baking paper and bake for 30 to 40 minutes, or until tender. Chop, then mix with the chopped onion, crushed garlic, lemon juice and torn basil. Season.
To assemble: Pack the brinjal salad into a small bowl then invert onto a large plate. Pack the tuna tartare into a smaller bowl then invert onto the same plate. Add the chickpeas, tomatoes and basil leaves. Drizzle with olive oil and a little balsamic vinegar. Sprinkle a few salt flakes on top of the tuna and grind black pepper over the brinjal.
Per serving: 1105.4 kJ, 14.3 g protein, 14.9 g fat, 13.1 g carbs

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Panfried duck breast on juicy plum and red cabbage served with tender asparagus ribbons

Organic brinjal salad, chickpeas, baby tomatoes and basil with tuna tartare

Organic brinjal salad, chickpeas, baby tomatoes and basil with tuna tartare

Ingredients

Method