Duck recipes Archives | Woolworths TASTE

Christmas recipes

Braised duck in caper-artichoke butter

50 minutes

Asian recipes

Confit duck with an Asian-inspired plum sauce

1 hour

Asian recipes

Potato rosti and duck rashers breakfast

20 minutes

Chicken recipes

Marmalade-and-mustard roast duck

45 minutes – 1 hour

Cheese recipes

Confit duck “banh mi”

35 minutes

Confit duck “banh mi”

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 35 minutes

Ingredients

1 kg Woolworths confit duck
1 cup Woolworths ClemenGold mandarin juice
30 g fresh ginger, cut into matchsticks
100 g brown sugar
6 ClemenGolds or mandarins
3 limes
1 baguette, sliced lengthways, halved and toaste
70 g carrots, sliced julienne
15 g fresh coriander
1 x 75 g packet spring onions, sliced
1 baby cucumber, thinly sliced
2 bird’s-eye chillies, sliced
2 t sesame seeds

Method

1. Preheat the oven to 200°C. Remove the duck from the packaging and heat for 25 minutes. Allow to cool, then remove the meat from the bones.

2. Place the ClemenGold mandarin juice, ginger and sugar in a saucepan and bring to the boil. Reduce to a syrupy consistency. Peel the ClemenGolds and limes and slice thinly.

3. To serve, arrange the shredded duck on the baguette and top with the citrus slices, carrots, coriander, spring onion, cucumber, chilli, a drizzle of ClemenGold syrup and a sprinkle of sesame seeds.

Cook's note: “Okay, so this is not really a banh mi, but I did take my inspiration from the famous Vietnamese street snack. This festive version uses a Woolies product that’s very dear to me – confit duck (so you don’t even have to rely on leftovers). The crazy-easy ClemenGold syrup becomes jammy and can be spread on toast or enjoyed with scones and cream later.

Discover more Asian-inspired recipes here.

Photograph: Jan Ras
Food assistant: Claire-Ellen Van Rooyen

This is a test recipe

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Confit duck “banh mi”

Confit duck “banh mi”

Ingredients

Method