Health conscious Archives

Loadshedding recipes

Seared rump with pearl couscous

20 minutes

Christmas recipes

Caramelised butternut-and-beetroot salad

40 minutes

Beetroot recipes

Roast duck breasts

45 minutes

Roast duck breasts

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 45 minutes

Ingredients

2 x 400 g Woolworths duck breasts
salt, to taste
For the sweet-and-sour onions:
3 T olive oil
500 g baby onions, halved
2 star anise
1 T Muscovado sugar
½ cup sherry vinegar
3 T butter
salt, to taste

Method

1. Sandwich the duck breasts together with the skin facing the outside, then truss using 30 cm kitchen string and tie loosely. Season the skin of each breast.

2. Put the duck in a large saucepan over a medium heat, and cook for about 10 minutes on each side. The fat will start to render, which will allow the skin to crisp up.

3. Meanwhile, make the onions. Heat the olive oil in a large saucepan over a medium to high heat, add the baby onions and brown slightly. Add the star anise and sugar and cook for a further 5 minutes, then add the remaining ingredients and bring to a simmer. You can either cook the onions over a low heat for 20 minutes or until tender, or transfer them to the oven at 180°C for 30–40 minutes. Once tender, add the duck breasts, warm through and serve.

Find more duck recipes here.

Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Jarryd Thesen, Mogau Seshoene

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Crunchy chicken salad

Spanakorizo

Mediterranean chicken

Gluten-free turmeric fritters

Chewy cookie pie

Crunchy no-raisin coleslaw

Seared rump with pearl couscous

Falafel sub

Caramelised butternut-and-beetroot salad

Hasselback beetroot

Mixed bean salad

Roast duck breasts

Roast duck breasts

Ingredients

Method