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Creamy garlic mussels with crusty bread

25 minutes

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Smashed avocado and chorizo-topped French loaf

2 minutes

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Roast brinjal and kudu carpaccio salad with yoghurt and lemon buchu dressing

20 minutes

Tempura vegetables with home-made Aïoli

30 minutes

Snoek and trout chowder with corn scones

30 minutes

Caesar salad with ricotta-anchovy bombes

15 minutes

Parma ham lemons with citrus bubbly

10 minutes

Citrus recipes

Pomegranate and citrus slow-roasted duck buns

1 hour

Pomegranate and citrus slow-roasted duck buns

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 40 minutes

Cooking Time 1 hour

Ingredients

4 free-range duck fillets
Sea salt and freshly ground black pepper to taste
1/4 cup pomegranate syrup
1 cup good-quality chicken stock
3 oranges
1 grapefruit
2 T olive oil
4 crusty Portuguese rolls
2 carrots, peeled
1 cup red cabbage shredded
1 cup cabbage shredded
½ red onion sliced
2 T good-quality mayonnaise

Method

Preheat the oven to 180°C. Rub the duck fillets with sea salt and arrange in an ovenproof casserole.

Add the pomegranate syrup, chicken stock, the juice of 1 orange and a piece each of orange and grapefruit peel.
Drizzle with olive oil and cover with foil. Roast for 1 hour, removing the foil 30 minutes before the end of the cooking time to brown the skin.

Slice and serve on crusty rolls with a good spoonful of citrus slaw.

To make the citrus slaw, peel the remaining oranges and the grapefruit and cut the flesh into bite-sized chunks. Place in a large mixing bowl.
Grate the carrots into the bowl and mix in both cabbages, the red onion and mayonnaise. Season to taste.

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Crispy tenderstem fingers

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Parma ham lemons with citrus bubbly

Pomegranate and citrus slow-roasted duck buns

Pomegranate and citrus slow-roasted duck buns

Ingredients

Method