Cabernet Sauvignon Merlot Blend 750 ml Archives

Yoghurt recipes

Baby chicken with red wine and rosemary

1 hour

Italian recipes

Coffee lamb chops with flapjack flatbreads

35 minutes

Fish recipes

White fish fillets with chimichurri sauce

25 minutes

Fish recipes

Poached pears, roasted grapes and charred leeks

60 minutes

Italian recipes

Harissa yoghurt slow-roasted lamb shoulder

4 hours 40 minute

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

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Harissa yoghurt slow-roasted lamb shoulder

Confit canard au vin

Confit canard au vin

Ingredients

Method