French recipes Archives

Cheese recipes

Mille-feuille with café crème patissiere

30 minutes

Coffee recipes

Coffee choux buns with craquelin

30 minutes

Fish recipes

Smoked mackerel with parsley velout

20 minutes

Chicken breast

Roast chicken with Paloise sauce

30 minutes

Calamari

Chocolate tart with salted lemon sabayon

35 minutes

Air-fryer recipes

Air-fryer steak with café de Paris butter

15 minutes

Christmas dessert

Croissants and pains au chocolat

12–15 minutes

French recipes

Vanilla crème brûlée

1 hour, plus 3 hours setting time

Beans recipes

Confit canard au vin

50 minutes

Confit canard au vin

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 50 minutes

Ingredients

900 g Woolworths Easy Meals free-range confit duck legs
2 T olive oil
2 cloves garlic, thinly sliced
1 red onion, thinly sliced
4 whole baby carrots, peeled
2 bay leaves
3 T red wine
1 T tomato paste
2 T chicken stock
100 g exotic mushrooms, sliced and a few whole

Butter bean mash

3 x 250 g cans butter beans
2 T olive oil
1 T butter
fresh thyme
sea salt and freshly ground pepper, to taste

Method

1. Preheat the oven to 180ºC and cook the duck according to package instructions.

2. Heat the olive oil in a pan and sauté the garlic, onion, carrots and bay leaves until fragrant.

3. Add the tomato paste and cook for 2 minutes, loosening with a little stock.

4. Add the wine to deglaze the pan, then add the remaining stock and cook until thickened. Once fragrant, add the mushrooms and duck legs. Cook until the mushrooms are soft, then remove from the heat.

5. To make the mash, place the beans into a pan with the butter and oil. Cook until heated through, then mash roughly. Add the thyme and season. Serve with duck.

Shop at Woolworths.

Photograph: Jan Ras
Recipes: Brita du Plessis
Food assistant: Josh van Zyl

Find more duck recipes here.

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Yorkshire puddings

Mac-and-cheese potjie

Pommes aligot

Mille-feuille with café crème patissiere

Coffee choux buns with craquelin

Smoked mackerel with parsley velout

Roast chicken with Paloise sauce

Potage de mer

Chocolate tart with salted lemon sabayon

Air-fryer steak with café de Paris butter

Croquembouche

Croissants and pains au chocolat

Vanilla crème brûlée

Confit canard au vin

Confit canard au vin

Ingredients

Method