Poultry recipes Archives

Duck recipes

Crispy tamarind and palm-sugar duck breasts served with oyster-dressed greens on a vermicelli plate

20 minutes, plus 30 minutes

Spicy bacon-wrapped ostrich burger with onion-marmalade centre

Serves Makes 6 medium-sized or 4 large burgers

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

500 g ostrich mince
2 T chopped garlic
1 T grated ginger
2 T chopped chilli
1 x 30 g packet chopped flat-leaf parsley
sea salt and freshly ground black pepper, to taste
4 T onion marmalade
250 g streaky bacon
a handful of rocket
4 or 6 seeded hamburger buns, toasted

Method

Combine the mince, garlic, ginger, chilli, parsley and seasoning. Divide the mixture into 4 or 6 portions and shape into patties. Using a teaspoon, scoop out the centre of each patty and set aside.

Fill each cavity with onion marmalade and close using the reserved mince. Wrap bacon rashers around each patty so that the ends overlap on the underside.

Heat a pan to a medium heat. Add the patties, underside down, and fry until golden brown. Flip and cook on the other side.

Serve each patty with a few rocket leaves, sandwiched between toasted burger buns.

Cook’s tips: Other filling options include: fruit chutney • chopped Peppadew • a thick slice of cheese, such as mozzarella, Brie, feta or Cheddar • chopped preserved lemon • caramelised balsamic onions • spicy prepared chicken livers or pâté • citrus marmalade • hummus • roughly chopped anchovy and caper • chopped olives and tapenade.

Per serving: 2515.8 kJ, 37.7 g protein, 32.3 g fat, 38.8 g carbs

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Crispy tamarind and palm-sugar duck breasts served with oyster-dressed greens on a vermicelli plate

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Spicy bacon-wrapped ostrich burger with onion-marmalade centre

Spicy bacon-wrapped ostrich burger with onion-marmalade centre

Ingredients

Method