Gourmet Archives

Duck recipes

Crispy tamarind and palm-sugar duck breasts served with oyster-dressed greens on a vermicelli plate

20 minutes, plus 30 minutes

Shavings of crisp fennel and mangetout topped with smoked trout sashimi

Serves 6

Difficulty Easy

Prep Time 15 minutes

Ingredients

1 bulb fennel
140 g mangetout, cut into slivers
350 g smoked trout, cut sashimi style
Japanese teriyaki sauce, for drizzling
150 g radishes
extra virgin olive oil, for drizzling

Method

Using a vegetable peeler, shave slivers of fennel and place in the centre of each plate.
Top with the mangetout then drape the trout over the mangetout and drizzle with a little Japanese teriyaki sauce.
Using a sharp knife, cut the radishes into thin slices and layer next to the fennel salad.
Drizzle with olive oil and serve.

Per serving: 655.8 kJ, 16.8 g protein, 7.8 g fat, 10.9 g carbs

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Coral lobster tails coated in black vinegar with sweet papaya and cucumber salad

Seared tuna, ginger and dried mushroom broth in a starch sheet bowl

Crispy tamarind and palm-sugar duck breasts served with oyster-dressed greens on a vermicelli plate

Coriander-and-garlic calamari tubes

Seared five-spice duck with Asian greens and ginger and wasabi coconut cream

Olive and caramelised onion tart

Beetroot and pear soup with gorgonzola and gnocchi

Prawn cocktail and cream cheese wrapped in rainbow trout and topped with fresh fennel

Salmon carpaccio with granadilla, caperberry and celery mayo

Creamy prawn cocktail with spiced lime wedges

Smoked trout layered terrine served with plump mussels

Shavings of crisp fennel and mangetout topped with smoked trout sashimi

Shavings of crisp fennel and mangetout topped with smoked trout sashimi

Ingredients

Method