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2 and 1/4 hours

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Roast duck breast with grapes and Hanepoot sauce

25 minutes

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Duck recipes

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Asian recipes

Asian duck with bulgur wheat and red quinoa salad

1 hour

Asian duck with bulgur wheat and red quinoa salad

By Siba Mtongana

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

4 Woolworths duck leg-and-thigh portions
3 good-quality chicken stock
1⁄2 cup Kikkoman soya sauce
130 g brown sugar
1 x 5 cm fresh ginger piece, peeled and sliced
2 whole garlic cloves, peeled
1 cinnamon stick
1 star anise
1 lemon, zested
For the salad:
85 g red and white quinoa mix
170 g bulgur wheat
2 T olive oil
2 cloves garlic, crushed
1 T ginger finely grated
1⁄2 bunch red salad onions, thinly sliced
250 g cherry tomatoes on the vine
300 g edamame beans, steamed
20 g parsley roughly chopped
1 t soya sauce

Method

1 Place the duck portions in a large saucepan and add the remaining ingredients, ensuring the duck is covered, and stir. Bring to the boil, reduce the heat and simmer for 35 minutes, or until cooked through. The meat should easily pull away from the bone.

2 Remove the duck from the saucepan, place on a plate, cover in foil and set aside. Reduce the cooking liquid to a sauce consistency.

3 To make the salad, cook the red quinoa and bulgur wheat separately in salted water for 15 minutes, or until tender. Cool slightly and fluff using a fork.

4 Heat the oil in a large pan and sauté the garlic, ginger and salad onions for 1 minute. Add the cherry tomatoes and cook for 4 minutes, or until slightly charred and burst.

5 Add the edamame beans, parsley, soya sauce and 3 T reduced stock and stir. Add the quinoa and bulgur wheat and toss well. Place on a platter and top with the duck. Serve the reduced stock on the side if you like.

For more duck recipes, click here.

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Pork cacciatore

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

Duck-fat-fried baby potatoes with juniper salt

Roast duck breast with grapes and Hanepoot sauce

Duck ramen with tea-stained eggs

Duck-and-asparagus risotto

Chilli-fried duck

Duck pancakes with hoisin sauce

Asian duck with bulgur wheat and red quinoa salad

Asian duck with bulgur wheat and red quinoa salad

Ingredients

Method