Name: Cherry-stained poached pears
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: Desserts & Baking
Ingredients: pears, peeled with stems intact 12,bottle Woolworths glühwein 1 x 750ml,sugar 200g,cinnamon sticks 2,star anise 2,orange, peel cut into strips 1,cherries 400g,Woolworths UHT whipping cream in a can, for serving

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Christmas dessert

Cherry-stained poached pears

30 minutes

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Braised duck in caper-artichoke butter

50 minutes

Braised duck in caper-artichoke butter

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 50 minutes

Ingredients

4 Woolworths free-range duck leg-and-thigh portions
2 T butter
12 capers
1 x 280 g jar Woolworths grilled antipasti artichokes, drained and roughly chopped
4 fresh bay leaves
½ lemon, juiced

For the parsnip cream:

6 parsnips, cut into chunks and steamed
½ T ground nutmeg
2 T butter
½ cup cream
salt, to taste

Method

1 . Preheat the oven to 180°C. Prick or score the duck skin all over to render the fat, but make sure you don’t cut into the meat.

2 . Fry the duck, skin-side down, in an ovenproof pan. Turn over, place the duck in the oven and roast for 40 minutes. If too much oil has rendered, scoop it off, keep it in the fridge and use to make duck-fat roast potatoes.

3. Remove the duck from the pan and add the butter, capers, artichokes, bay leaves and lemon juice. Season and serve with the parsnip cream and sauce from the pan.

4 . To make the parsnip cream, place all the ingredients into a blender and blend until smooth and creamy. Season to taste

For more Christmas recipes

Photographs: Myburgh DuPlessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly

This is a test recipe

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Cherry-stained poached pears

Christmas spiced jam

Sugar cookies

Vanilla-butter prawn bisque

Chai crème caramel

Caponata tart

Nutritional yeast whipped butter

Coconut meringue trifle

Porchetta with stuffing

Maple-butter roast chicken

Gammon cooked in apple juice

Braised duck in caper-artichoke butter

Braised duck in caper-artichoke butter

Ingredients

Method