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Breakfast recipes

Seared duck ramen with spinach-and-cauliflower noodles

30 minutes

Cauliflower recipes

Play-play prawn-and-avocado ceviche

Curry recipes

Caprese tomato water

30 minutes

Crispy duck breasts with creamy kale and pickled fennel

Serves 2

Difficulty Medium

Prep Time 1 hour

Cooking Time 20 minutes

Ingredients

400 g free-range duck breasts, skin scored
1 T butter
2 garlic cloves, crushed
2 rosemary sprigs
100 g Brussels sprouts
100 g baby carrots, washed and peeled
200 g baby potatoes
1 T butter
Sea salt and freshly ground black pepper, to taste

For the sauce:

1 T butter
1 T olive oil
1 onion, finely chopped
2 t thyme, finely chopped
2 garlic cloves, finely chopped
1 beetroot, peeled and grated
1 orange, zested and juiced
1⁄2 cup white wine
1 cup chicken stock

For the creamy kale:

1⁄2 cup chicken stock
1 T butter
2 T coconut cream
50 g kale, shredded
Sea salt and freshly ground black pepper, to taste

For the pickled fennel:

3 T white wine vinegar
2 t sugar
1 lemon, zested and juiced
1 fennel bulb, thinly sliced

Method

Heat a pan over high heat. Sear the duck breasts skin side down and allow the fat to render. Remove from the pan and allow to rest.

To make the sauce, using the same pan, heat the butter and olive oil. Fry the onion until golden. Add the thyme and garlic and cook for 1–2 minutes. Add the beetroot, orange juice and zest and white wine. Allow to reduce by half. Pour in the stock and reduce to a glaze.

Bring a saucepan of salted water to the boil and cook the vegetables until tender. Refresh in cold water. Heat a pan over a high heat and sauté the vegetables in a little butter until golden. Season to taste.

To make the creamy kale, bring the chicken stock to a boil in a saucepan and reduce by a third. Add the butter and coconut cream and bring to the boil. Once the sauce has reduced by half, add the kale and cook for 2 minutes. Season to taste.

To make the pickled fennel, combine all the ingredients in a bowl and stir through the fennel shavings. Allow to pickle for 10 minutes.

To serve, heat the duck breast in a pan of butter, garlic and rosemary and cook to your liking. Rest and slice. Divide the kale between plates and top with the sliced duck breast. Serve with the pan- roasted vegetables and pickled fennel. Pour over the sauce.

Discover more recipes featuring duck here.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Milk-and-butter-poached corn on the cob

Two-corn salad with charred tortillas

Egg-white omelette

Turmeric-and-coconut broth

Beetroot broth

Seared duck ramen with spinach-and-cauliflower noodles

Green asparagus broth

Scrambled eggs three ways

Play-play prawn-and-avocado ceviche

Zanzibar fish curry

Caprese tomato water

Crispy duck breasts with creamy kale and pickled fennel

Crispy duck breasts with creamy kale and pickled fennel

Ingredients

Method