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Sticky beef ribs with Asian slaw

30 minutes

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25–30 minutes

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10 minutes

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Roasted and stuffed baby brinjals

30 minutes

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15-20 minutes

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Coconut-and sesame-crumbed chicken with satay sauce

15 minutes

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Panko-crumbed baby marrow and kale with poached eggs and yoghurt

20 Minutes

Asian recipes

Easy Confit duck with Asian cucumber slaw

2 hours

51 of 122

Easy Confit duck with Asian cucumber slaw

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 2 hours

Ingredients

4 duck legs
1 T Maldon salt
2 bay or thyme leaves or sprigs
600 g unsalted butter, melted
Purple microherbs, to garnish

For the Asian cucumber slaw:

½ cucumber, thinly sliced
¼ cup rice vinegar
1 t fish sauce
2 T sugar
1 red chilli, finely chopped

Method

Preheat the oven to 150°C.

Rub the duck legs with the salt, then pack tightly into an ovenproof dish with the bay leaves or thyme. Pour over the melted butter.

Cook in the oven for 2 hours, or until the skin is golden and the meat is tender. Remove the duck from the melted butter and set aside.

Heat a pan over a high heat. Place the duck legs, skin side down, in the pan and crisp for 1 minute, then turn over and cook the other side. Serve with the Asian cucumber slaw and garnish with purple microherbs.

To make the Asian cucumber slaw, combine all the ingredients and set aside for 10 minutes.

See more recipes featuring duck here.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Sticky beef ribs with Asian slaw

Cauliflower and blue cheese bake

Kale-and-basil pesto

Paprika chickpea, bacon and winter veg salad

Roasted and stuffed baby brinjals

Stir fried Green beans with mushrooms

Warm winter slaw

Korean-style sticky oxtail

Blue cheese baked gem squash

Coconut-and sesame-crumbed chicken with satay sauce

Panko-crumbed baby marrow and kale with poached eggs and yoghurt

Easy Confit duck with Asian cucumber slaw

Easy Confit duck with Asian cucumber slaw

Ingredients

Method