Confit duck with an Asian-inspired plum sauce
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- Brita Du Plessis
- 6
- Easy
- 15 minutes
- 1 hour
Impress your guests without breaking a sweat this festive season with Woolworths’ showstopping range of Easy meals. Our latest favourite? New confit duck with an Asian- inspired plum sauce. Because, let’s be honest, who wants to spend time prepping and slow-roasting a duck when the sun is shining? Woolies’ bird is slow-cooked so the meat falls off the bone, while the skin becomes crisp and golden. Roast for 45 minutes and serve with the plum sauce, crunchy julienne veg and pancakes. Masterful.
Ingredients
- 1 kg Woolworths uncooked spicy plum free range whole confit duck with a butter brine base blend
- 150 g flour
- ½ cup boiling water
- a pinch salt
- vegetable oil
- pak choi, to serve
- carrots, to serve
- cucumber, sliced, to serve
Cooking Instructions
1. Cook the duck according to package instructions. Mix flour, boiling water and a pinch of salt to make a dough.
2. Knead for 5–10 minutes, divide into 12 balls and roll out very thinly.
3. Brush a nonstick pan with oil and cook each pancake for 15 seconds on each side.
4. Fill the pancakes with pak choi, carrots, cucumber, shredded duck and drizzle with Woolies’ sweet Asian plum sauce.
Photographs and video: Sadiqah Assur-Ismail
Recipes and production: Brita du Plessis
Food assistant: Josh van Zyl
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