Christmas recipes

Duck sausages with vino cotto-poached plums

30 minutes

Christmas recipes

Seared duck ramen with spinach-and-cauliflower noodles

30 minutes

Duck recipes

Crispy duck breasts with creamy kale and pickled fennel

20 minutes

Asian recipes

Orange-sesame duck and butternut noodles

15 minutes

Duck recipes

Bacon-and-date roast duck legs on lentils

40 minutes

Christmas recipes

Duck with poached peaches, roast red onions and glazed red grapes

20 minutes

Butternut recipes

Crispy roast duck with confit vegetables

1 hour

Corn recipes

Maple-and-balsamic duck skewers with charred corn salad

10 minutes

Citrus recipes

Braised duck leg with orange and tomato citrus gremolata

2 and 1/4 hours

Braised duck leg with orange and tomato citrus gremolata

Name: Duck sausages with vino cotto-poached plums
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 to 6 servings
Cuisine: Main Meals
Ingredients: olive oil 2T,Woolworths free-range duck sausages 1 x400 g packet,Sea salt and freshly ground black pepper, to taste ,For the poached plums: ,water 2cups,sugar 225g,vino cotto ½cup,plums, scored 9

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 2 and 1/4 hours

Ingredients

4 (about 250 g each) free-range duck legs
1-2 T olive oil
Sea salt and freshly ground black pepper, to taste
1 onion, finely chopped
1 celery stick, finely chopped
1 garlic cloves, crushed
1 x 400 g can Italian tomatoes, crushed
1 cup fresh orange juice
1 cup chicken stock
1/2 cup red wine
Penne rigate, for serving

For the citrus gremolata:

2 oranges, zest
1 lemon, zest
1 garlic cloves, grated
1/3 cup Italian parsley, finely chopped

Method

Preheat the oven to 160°C. Brown the duck legs in the oil in a heatproof casserole with a tight- fitting lid. Remove the duck, season and set aside. Pour o the fat. Place the onion and celery in the casserole, with

Pour off the fat. Place the onion and celery in the casserole, with
a little more oil if necessary, and cook gently until very soft. Stir in the garlic, then add the tomatoes and season. Simmer for 5 minutes, or until slightly reduced. Return the browned duck to the casserole, skin side up. Pour over the orange juice,

Return the browned duck to the casserole, skin side up. Pour over the orange juice, stock, and red wine. Bring to a bubble then cover the casserole with a sheet of baking paper and the lid. Roast for 2 hours, or until very tender. The liquid should have reduced

Roast for 2 hours, or until very tender. The liquid should have reduced to a saucy consistency. If not, remove the duck and keep it warm while reducing the liquid over a high heat on the stove. Check the seasoning. Serve the duck legs over the pasta, moistened with sauce and sprinkled with gremolata.

To make the citrus gremolata, pour boiling water over the fruit. Drain and dry, then zest. Mix the zest with the garlic and parsley.

Cook's Tip: Serve this Italian-inspired dish with short pasta such as rigatoni, penne rigate or fusilli to catch all the sauciness.

See more roast recipes here.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Duck sausages with vino cotto-poached plums

Roast duck with creamy leeks

Cider mussels with duck bacon

Seared duck ramen with spinach-and-cauliflower noodles

Crispy duck breasts with creamy kale and pickled fennel

Orange-sesame duck and butternut noodles

Duck ragú pie

Bacon-and-date roast duck legs on lentils

Duck with poached peaches, roast red onions and glazed red grapes

Crispy roast duck with confit vegetables

Maple-and-balsamic duck skewers with charred corn salad

Braised duck leg with orange and tomato citrus gremolata

Braised duck leg with orange and tomato citrus gremolata

Ingredients

Method