Recipes Archive

Cabbage recipes

Roast tomato soup with caprese toast

50 minutes

Chicken breast

Boerewors bredie with creamy mash

45 minutes

Biltong recipes

Butternut-potato gnocchi with herb pesto

1 hour 30 minutes

Chicken recipes

Lemony chicken herb stew with buttermilk dumplings

1 hour

Cabbage recipes

Spatchcocked chicken, cabbage and apple tray bake

1 hour

Beans recipes

Confit canard au vin

50 minutes

Confit canard au vin

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 50 minutes

Ingredients

900 g Woolworths Easy Meals free-range confit duck legs
2 T olive oil
2 cloves garlic, thinly sliced
1 red onion, thinly sliced
4 whole baby carrots, peeled
2 bay leaves
3 T red wine
1 T tomato paste
2 T chicken stock
100 g exotic mushrooms, sliced and a few whole

Butter bean mash

3 x 250 g cans butter beans
2 T olive oil
1 T butter
fresh thyme
sea salt and freshly ground pepper, to taste

Method

1. Preheat the oven to 180ºC and cook the duck according to package instructions.

2. Heat the olive oil in a pan and sauté the garlic, onion, carrots and bay leaves until fragrant.

3. Add the tomato paste and cook for 2 minutes, loosening with a little stock.

4. Add the wine to deglaze the pan, then add the remaining stock and cook until thickened. Once fragrant, add the mushrooms and duck legs. Cook until the mushrooms are soft, then remove from the heat.

5. To make the mash, place the beans into a pan with the butter and oil. Cook until heated through, then mash roughly. Add the thyme and season. Serve with duck.

Shop at Woolworths.

Photograph: Jan Ras
Recipes: Brita du Plessis
Food assistant: Josh van Zyl

Find more duck recipes here.

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Roast tomato soup with caprese toast

Jalapeño chicken

Boerewors bredie with creamy mash

Braided biltong loaf

Butternut-potato gnocchi with herb pesto

Lemony chicken herb stew with buttermilk dumplings

Spatchcocked chicken, cabbage and apple tray bake

Confit canard au vin

Confit canard au vin

Ingredients

Method