Christmas recipes

Roast turkey with pear stuffing and roast potatoes

3 hours

Chicken recipes

Chilli-spiked coconut and chicken rice noodles

35 minutes

Chicken recipes

Grilled chicken with spiced coriander rice

30 minutes

Asian recipes

Crispy five-spiced duck pancakes

20 minutes

Braai recipes

Kebabs with tomato salad and roasted garlic and peanut dressing

15 – 25 minutes

Chicken recipes

Harissa chicken burgers with pineapple relish, aïoli and vegetable crisps

20 minutes

Italian recipes

Ostrich tartare with roast garlic and caper foam, Parmesan soil and deep-fried quail egg in a rock salt dome

15 minutes

Duck recipes

Duck spring rolls

2 hours, plus 30 minutes if necessary

Asian recipes

Duck “au vin” with chestnuts, onions and mushrooms

45 minutes

Duck “au vin” with chestnuts, onions and mushrooms

By Luke Dale-Roberts

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

1 whole duck, cut into portions
3 T butter
12 baby onions, peeled
6 sprigs fresh thyme
2 T flat-leaf parsley
2 T flour
16 button mushrooms
3 cups red wine
16 canned whole chestnuts, peeled
1 bulb garlic
Sea salt and freshly ground black pepper
Mashed potato, for serving

Method

Cut the duck legs through the bone into 3 to 4 pieces. Cut the breasts in half, again through the bone.

Brown the duck pieces in half the butter in a shallow frying pan until golden. Meanwhile, in a pressure cooker, brown the onions and herbs in the remaining butter until golden. Add the fl our and mushrooms and continue browning until golden.

Add the duck, wine, chestnuts and garlic to the mushrooms and bring to the boil. Attach the pressure cooker’s lid and cook at high pressure for 35 minutes. Remove the lid and boil until the sauce has thickened. Adjust the seasoning and serve with mashed potato.

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Roast turkey with pear stuffing and roast potatoes

Chilli-spiked coconut and chicken rice noodles

Grilled chicken with spiced coriander rice

Crispy five-spiced duck pancakes

Kebabs with tomato salad and roasted garlic and peanut dressing

Chicken wot

Harissa chicken burgers with pineapple relish, aïoli and vegetable crisps

Ostrich lasagne

Ostrich tartare with roast garlic and caper foam, Parmesan soil and deep-fried quail egg in a rock salt dome

Duck spring rolls

Caramel chicken with mango

Duck “au vin” with chestnuts, onions and mushrooms

Duck “au vin” with chestnuts, onions and mushrooms

Ingredients

Method