Ingredients

Method

• 4 Woolworths duck breasts, quartered
• 2 leeks, chopped
• 1 shallot, chopped
• 2 garlic cloves, roughly chopped
• 30 g parsley, chopped
• 3 T olive oil, for drizzling (optional)
• 1 x 70 g Woolworths soffritto tomato paste can
• 1 x 410 g whole peeled tomatoes in tomato juice can
• 2 cups beef stock
• sea salt and freshly ground black pepper, to taste
For the Gorgonzola mash:
• 500 g Woolworths frozen mashed potato
• 100 g Gorgonzola

Method

Ingredients

1. Heat a pan until smoking hot. Fry the duck skin-side down for 4 minutes, then remove from the pan.

2. Purée the leeks, shallot, garlic and parsley. Heat the oil in the same pan and add the purée. Cook for 3 minutes. Add the tomato paste, tomatoes and stock and cook for 5 minutes. Return the duck to the pan and simmer for 5 minutes. Season to taste.

3. Preheat the oven’s grill. Prepare the mash according to package instructions. Place the mash in an ovenproof dish and top with the Gorgonzola. Grill until the cheese is melted and bubbling. Serve with the duck.

Cook's note: “This is a quick version of a long, slow ragù. You could serve it with mushroom or saffron risotto, or wilted baby spinach or green beans dressed in lemon juice.”

Find more duck recipes here.

Photograph: Jan Ras
Food assistant: Bianca Strydom