- 1 kg Woolworths confit duck
- 1 cup Woolworths ClemenGold juice
- 30 g fresh ginger, cut into matchsticks
- 100 g brown sugar
- 6 ClemenGolds or mandarins
- 3 limes
- 1 baguette, sliced lengthways, halved and toaste
- 70 g carrots, sliced julienne
- 15 g fresh coriander
- 1 x 75 g packet spring onions, sliced
- 1 baby cucumber, thinly sliced
- 2 bird’s-eye chillies, sliced
- 2 t sesame seeds
1. Preheat the oven to 200°C. Remove the duck from the packaging and heat for 25 minutes. Allow to cool, then remove the meat from the bones.
2. Place the ClemenGold juice, ginger and sugar in a saucepan and bring to the boil. Reduce to a syrupy consistency. Peel the ClemenGolds and limes and slice thinly.
3. To serve, arrange the shredded duck on the baguette and top with the citrus slices, carrots, coriander, spring onion, cucumber, chilli, a drizzle of ClemenGold syrup and a sprinkle of sesame seeds.
Cook's note: “Okay, so this is not really a banh mi, but I did take my inspiration from the famous Vietnamese street snack. This festive version uses a Woolies product that’s very dear to me – confit duck (so you don’t even have to rely on leftovers). The crazy-easy ClemenGold syrup becomes jammy and can be spread on toast or enjoyed with scones and cream later.
Photograph: Jan Ras
Food assistant: Claire-Ellen Van Rooyen