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Phillippa Cheifitz

Recipes & Articles by Phillippa Cheifitz

Fish recipes

Baked fish-and-herb enchilada with fruity salsa

15 minutes

Smoked chicken and corn slaw wrap

Cheese recipes

Tostada with salad, cheese and chilli dressing

5 minutes

Fish recipes

Baked fish with mushroom-cream crust

10 minutes

Pasta with ricotta-basil pesto

4 minutes

Mustard roast beef with fresh tomato sauce

10 to 15 minutes

Chicken escalopes with grilled marrows and Parmesan

10 minutes

Focaccia with herb salad and torn coppa

10 minutes

Tofu recipes

Steamed tofu, oyster mushrooms and greens

10 minutes

Leftovers recipes

Warm chicken salad with honey-vinegar dressing

45 minutes

Grilled salmon and fennel

20 minutes

Duck recipes

Roast asparagus and duck breasts with lemon sauce

20 minutes

Roast asparagus and duck breasts with lemon sauce

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

4 duck breasts (about 200 g each)
Sea salt and freshly ground black pepper
Olive oil
200-300 g asparagus tips, trimmed
1 cup chicken stock
1/3 cup lemon juice
A few sprigs thyme
Watercress, to garnish

Method

Preheat the oven to 200°C. Pour boiling water over the duck and pat dry. Using a sharp knife, score the skin of the duck, then season with salt. Place in a pan over a low heat and cook until the fat runs and the skin is crisp and brown.
Season the meaty side of the breast with pepper, then remove from the pan and place, skin side up, in an oiled roasting pan. Pour boiling water over the asparagus, then drain.
Arrange the asparagus around the duck. Pour over the chicken stock and lemon juice, tuck in some thyme sprigs and roast for 10 minutes, or until the duck is just cooked but still pink and moist, and the asparagus is tendercrisp.
Spoon over the pan juices when serving and garnish liberally with watercress.

Cook’s note: Serve potatoes on the side – steamed or, all the better, pan-fried in duck fat.

Per serving: 1318.8 kJ, 31.8 g protein, 19.2 g fat, 3 g carbs

TASTE’s take:
Duck is a delicious alternative to chicken. Here the lemon sauce cuts the richness of the duck and the asparagus adds freshness.

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Recipes & Articles by Phillippa Cheifitz

Baked fish-and-herb enchilada with fruity salsa

Smoked chicken and corn slaw wrap

Tostada with salad, cheese and chilli dressing

Baked fish with mushroom-cream crust

Pasta with ricotta-basil pesto

Mustard roast beef with fresh tomato sauce

Chicken escalopes with grilled marrows and Parmesan

Focaccia with herb salad and torn coppa

Steamed tofu, oyster mushrooms and greens

Warm chicken salad with honey-vinegar dressing

Grilled salmon and fennel

Roast asparagus and duck breasts with lemon sauce

Roast asparagus and duck breasts with lemon sauce

Ingredients

Method