Ingredients

Method

• 2 x 400 g Woolworths free range duck breasts 
• Salt and freshly ground black pepper 
For the vegetables:
• 250 g orange sweet potato, thinly sliced 
• 2 T olive oil 
• 200 g fresh figs 
• 2 T caster sugar 
• Splash of lemon juice 
For the dressing: 
• ¼ cup lemon juice 
• ¼ cup grapefruit juice 
• 1 T Dijon mustard
• ¼ cup extra virgin olive oil
• 1 t honey 
For serving:
• 150 g Woolworths extra fine green beans, blanched 
• 100 g asparagus, blanched 

Method

Ingredients

1. Score the skin of the Woolworths Free Range Duck Breasts in a diamond shape. Place them in a cold pan, two at a time, over medium heat and simultaneously render the fat and cook to medium rare, flipping only once. This should take about 12 – 15 minutes. Resist the temptation to squash the meat as it cooks – rather let it naturally do its thing.

2. Season with salt and pepper and set aside to rest, covered with foil or an upturned bowl. Repeat with the other 2 duck breasts.

3. Place the sweet potato on a baking tray, in a single layer. Drizzle with oil and season with salt and pepper. Place in a preheated oven of 200ºC for 5 – 8 minutes, or until crispy.

4. Soften the figs in a pan over medium heat, together with the sugar and lemon juice. Add a small sprinkle of salt. Stir them every minute for about 10 minutes. Remove from the heat.

5. Whisk all the ingredients for the dressing together in a small bowl until it emulsifies.

6. Divide the Woolworths Extra Fine Green Beans, asparagus, sweet potato slices and figs equally between 4 plates.

7. Slice the crispy duck breast into 2cm thick slices. Add one to each plate.

8. Add a generous splash of dressing, as well as some micro greens and edible flowers.

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Photography: Jan Ras
Recipes and Production: Marcelle van Rooyen
Food assistant: Bianca Jones

Woolworths Free Range Duck Breast Portions are hand-trimmed of excess fat and bone. The duck breasts are air-chilled with no water added. The ducks are free to enjoy the outdoors during the day and eat a vegetarian diet of grains and pulses only.

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