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Confit duck with an Asian-inspired plum sauce

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

1 kg Woolworths uncooked spicy plum free range whole confit duck with a butter brine base blend
150 g flour
½ cup boiling water
a pinch salt
vegetable oil
pak choi, to serve
carrots, to serve
cucumber, sliced, to serve

Method

1. Cook the duck according to package instructions. Mix flour, boiling water and a pinch of salt to make a dough.

2. Knead for 5–10 minutes, divide into 12 balls and roll out very thinly.

3. Brush a nonstick pan with oil and cook each pancake for 15 seconds on each side.

4. Fill the pancakes with pak choi, carrots, cucumber, shredded duck and drizzle with Woolies’ sweet Asian plum sauce.

Photographs and video: Sadiqah Assur-Ismail
Recipes and production: Brita du Plessis
Food assistant: Josh van Zyl

Find more duck recipes.

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Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Hoisin mushroom stir-fry

Shibuya toast

Tea-poached chicken, rice and greens

Beef with oyster sauce

Spicy cabbage hash browns & crispy fried eggs

Prawns with tom yum salad

Nam jim mushrooms

Fresh & crunchy soya rainbow slaw

Tempura cauliflower and Tenderstem broccoli

Thai-style salted chilli squid

Prawn crystal rolls

Confit duck with an Asian-inspired plum sauce

Confit duck with an Asian-inspired plum sauce

Ingredients

Method